The Danes may do all things hygge to get through long, winter days, but we don’t have to wait for the colder months to start bringing in hygge at home. In fact, hygge can be enjoyed all year round.
Continue reading “How to Create Hygge at Home Year-Round”
Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. Continue reading “Basic Sauerkraut Recipe”
In Scandinavia, fermented vegetables have been a part of people’s traditional food. The cold winters meant fresh and local produce become extremely sparse. And as temperatures drop to a negative in some countries here such as in Sweden and Norway, the North Germanics have since been keen with pickling and fermenting to preserve their food for longer. Continue reading “Nordic Fermented Vegetables Recipe”
Dill pickles, sauerkraut, kimchi—we all love to eat them! But what makes pickled food different from fermented ones? It is quite interesting to learn how both processes are done and what sets them apart. In a nutshell, pickled foods get their sourness from the addition of an acidic liquid. Fermentation, on the other hand, makes food sour through bacterial reaction. Read this simple pickling vs fermenting guide and learn the key characteristics of these two preservation techniques.
Continue reading “Pickling vs Fermenting: What’s the Difference?”
There’s a lot more to fermented foods than just their unique tang and signature zing. Fermented foods are packed with probiotics or good bacteria that help boost gut health, improve digestion, and support overall immunity. Continue reading “Top 5 Reasons to Eat Fermented Foods”
The new year is the perfect time to start fresh, beginning with your health. But don’t commit to any trendy or extreme diet just yet. We list some of the healthy food trends that are going to be big in 2018 simply because they make so much sense.
Continue reading “Healthy Food Trends to Try in 2018”
After attending an inspiring fermenting workshop by Lisa Thornton of Get Cultured at Kitchen Warehouse in November, I have gone into somewhat of a fermenting frenzy. The class was super informative and Lisa happily answered questions from our band of fermenting wannabes on why previous home brews didn’t work, what a bad bacteria growing on a good bacteria would look like, and whether you could eat too much sauerkraut. Fortunately, fermenting at home is easy, safe, and rewarding, with all the probiotics and bacteria in these superfoods populating and strengthening our gut. Winning!
Continue reading “Fermenting Frenzy”
Sauerkraut is filled with healthy enzymes and probiotics that are perfect for maintaining a happy digestive system, which can only be a good thing for your body.
Continue reading “Basic sauerkraut recipe for a healthy gut”