Fermented Friday – CUCUMBER KIMCHI

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Happy Friyay! This is one of my favorite fermented recipes! Fresh and spicy like hell. Not for the faint hearted. It takes 2-3 days to ferment and you start by mixing salt and cucumber for 10-12 hours.
You need the following and a bit of patience:

CUCUMBER KIMCHI

1 kilner jar
Ingredients:
– 2 cucumbers
– 2 tablespoons sea salt
– 100 gram spring union
– 15g grated ginger
– 4 grated garlic cloves
– 1 tablespoon of chili flakes
– 2 tablespoons toasted sesame seed oil
– peel from 1 lime

If you want to know what fermenting tools I use and love you can find them all on my Amazon pager here.

Raw Vegan Raspberry and Vanilla Yoghurt

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Hope you are all having a wonderful week!
This raw vegan yoghurt recipe is totally yum!
It needs a bit of preparation as you have to soak your nuts and then the mixture needs to ferment overnight, but I promise you it’s all worth it!
Now I’m off to help Santa with his purchases in The Chelsea FC Megastore.
I love it that my 8 year old still believes in Father Christmas and his little helpers and I’m more than happy to get him all that he wants, like the soft bearded Diego Costa (a player in Chelsea) so not yum… but I like that it’s not all tech on his list.
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Raw Vegan Probiotic Raspberry and Vanilla Yoghurt
ingredients:

– 2 cups cashew nuts

– 1 cup water

– 1 cup fresh raspberries

– 1 tablespoon coconut nectar

– 1 teaspoon probiotic powder

– 1/2 teaspoon vanilla

– 1/4 teaspoon salt

♥L

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Kefir

kefir

I can’t recommend Kefir by Nourish enough!

It contains 100% naturally occurring probiotic, made from kefir grains and organic british milk. The probiotics are made during the fermentation process, nothing has been added  afterwards.

In a 500 ml bottle you get around 12 billion probiotic bacteria.
We all know that probiotics boost our immune system, aids digestion and keep harmful bacteria at bay.
It also contains lactase, the enzyme that breaks down lactose, which is why I give it regularly to my lactose intolerant 8-year-old.

Fermented foods were used a lot in the olden days as a way of preserving, but this method can be a bit temperamental and when large-scale food production started pasteurization was the preferred method, but with that we also lost a lot of health benefits from friendly bacteria.

L