Fermented vegetables are a staple in our house. We eat them pretty much everyday. Although we enjoy anything fermented, it wasn’t until I got into making kimchi that I found my absolute favourite! Sour with a spicy kick, this too could become one of your favourite staples.

Ingredients:

• 10 small heads of green or savoy cabbage (I like to use both) (Save outside cabbage leaves for later use)
• 1 bag of carrots (2 lbs)
• 3 daikon radishes
• large chunk of fresh ginger (I use about 3″)
• 4 bunches swiss chard or bok choy (finely chopped)
• 3 green apples
• 1 bunch green onions (chopped)
• 14 large cloves garlic (minced)
• 4 tsp red pepper flakes
• 4 tsp paprika
• 2 1/2 tsp smoked paprika
• 1/8 cup + 1/8 cup sea salt
• culture starter of your choice (I use this Body Ecology Culture Starter)

This recipe makes about 28 quarts/jars. I love to get together with a friend or two for an afternoon to make this recipe. Makes it feel like WAY less work, you can share the cost, and won’t need to find room in your fridge for 28 jars!!

Once you get into fermenting, you will be surprised at how much good can be turned into cultured goodness. This is one of our favourites. And the best part… no one can tell it’s fermented!!

Ingredients:

• 1 medium onion (diced)
• 4 large tomatoes (diced)
• 1 medium red pepper (diced)
• 1-2 jalapenos (diced)
• Clove of garlic (minced)
• Handful of fresh cilantro
• Lemon and lime juice to taste
• Starter culture such as Body Ecology Veggie Culture Starter

Whether you are a new-be or an expert sourdough bread maker, this simple, fail-proof recipe is amazing. I’m going to break it down step-by-step with photos because if you are like me – a visual is all you need to know you are on the right track. The full recipe is posted near the end of this post.

Your end product… a moist, sour, crusty loaf of sourdough bread. Every loaf comes out tasting a little different and no loaf will look the same.

Perhaps that’s part of the reason I enjoy making this so much, there’s no way to mess it up! It still amazes me that you can get such a great tasting treat from three simple ingredients – water, flour and salt. After making this, I’d never go back to making traditional bread. Ok let’s get started. I like to start this process first thing in the morning (or even better in the evening just before going to bed) as it usually takes all day to rise properly.

Before starting, your sourdough starter should look something like this:

To ensure it’s ready for baking, you could do the float test. It’s very simple. Fill a glass up with warm water, then drop about a 1/2 tsp of your starter into your cup of warm water. If it floats, it’s ready to bake with. (Search it on youtube for a visual if you need).

If you’ve been given sourdough starter and don’t know what to do with it, I really enjoyed Cultures for Health post for instructions and a video on what to do. From experience, I’d ensure that you’ve fed your sourdough starter at least 3 times before baking with it.

Ok, now that you have your starter ready, get yourself a large mixing bowl and mix together 1 cup starter, 2 cups warm water and 3 cups of your flour. Once mixed well, it should look like this:

Lightly cover with tea towel. You need to let this mixture sit out anywhere from 2 to 8 hours (or even overnight like I did this time and plan on the next step first thing in the morning). The sponge needs to double in size. I find it’s ready when it’s risen all it can rise and it start collapsing like in the picture below (or as soon as you get up in the morning). The warmer your kitchen, the faster it will rise.

Now the sponge is ready for the rest of the ingredients. Mix 1 cup of flour with 2 1/2 tsp of sea salt. Add this to your sponge and mix well. Keep adding in flour (a little at a time) until your dough is just slightly sticky and hard to mix with your wooden spoon. You may have to use your hands. You are going to need to use your judgement here – as sour dough is typically stickier than normal bread dough. Depending on your sponge and the type of flour you are using, the amount of flour you add can range anywhere from 1 cup to 3 cups.

Transfer dough to a lightly floured surface and knead for about 10 to 20 minutes. This step is very important as it activates the gluten. You can take breaks in between, but ensure you knead it well. As the dough is stickier than regular bread dough, make sure to have flour close by to flour your hands (I’ve even lightly oiled my hands). The stickier you can keep the dough, the lighter your bread will be.  Let the dough rest (anywhere from 3 to 10 minutes) as you wash and dry your mixing bowl. Lightly grease your bowl with oil (I used coconut oil).

After it is done resting and your bowl is ready, knead the dough for a couple more minutes. Transferred to greased bowl. Make sure to roll your dough in the grease so the top of your dough isn’t dry and lightly greased. ***If you are wanting to make bread into standard loaves instead of round loaves like here, see notes below at this step.***

Cover the bowl and set in warm spot. Allow to rise for 1-2 hours until it’s doubled in size. (Again, this may take longer depending on the temperature of your kitchen).

Carefully divide the dough into two equal pieces with a sharp knife, ensuring you handle it as little as possible.

Shape into two round loafs and place on lightly greased parchment paper-lined on cookie sheets. (If you don’t have parchment paper you should cause it’s amazing and you’ll never have to clean a cookie sheet again. You could always just use a greased cookie sheet).

You’ll want to cover the loaves as they rise. I grease another piece of parchment paper and lightly lay it on top.

Let the loaves rise in a warm place until they have doubled in size (about 2-4 hours). You can let the loaves rise as long as 12 hours. The longer you let the loaves rise, the more sour they will be. This time, I let them rise about 4 hours.

Don’t move your loaves -even if they are touching. You can easily deflate them. Instead pull them apart after they have baked, it will be much easier. Heat your oven to 400 degrees F. Just before your loaves go into the pre-heated oven, gently slash the tops of them like this (or however you want really, this is your bread so get creative!)…

Bake until golden brown (15-35 minutes depending on the size of your loaves).

Now this is the hardest part… wait until they’ve completely cooled until you slice the bread. (I know this is hard and there was a couple times where we couldn’t wait and had to eat it immediately. It does taste good fresh out of the oven, but it tastes even better after it’s cooled.)

After loaves have completely cooled, store in air tight bag or container on the counter. Bread can easily be frozen as well. Enjoy!!

*** To make standard sandwich bread loaves, follow these instructions after you’ve kneaded your dough***

Once you’ve finished kneading your dough, instead of moving your dough to your greased bowl, cut the dough into two equal pieces. Shape into long logs that will fit into two greased bread pans. Gently set in bread pans, flipping once to ensure the top of your loaves are nicely oiled. Cover with a tea towel in a warm location and let rise 3-8 hours (depending on how warm your kitchen is and how big you’d like your loaves). Transfer to preheated oven (400 degrees F). Bake until golden brown. Cool in pans for 10 minutes and then transfer to wired racks to cool. If you are planning on freezing this bread, I’d suggest slicing it ahead of time so you are able to grab slices from the freezer as you need it.

Basic Sourdough Bread

Ingredients:

• 1 cup sourdough starter
• 3 cups flour of choice (white, einkorn, whole wheat)
• 2 cups water (warm)
• 1 to 3 cups flour of choice
• 2 1/2 tsp sea salt
• 1-2 tbsp oil for greasing (I prefer coconut oil)

Directions:

Pour 1 cup of starter into a large glass or plastic mixing bowl. Add in 3 cups of flour and 2 cups of warm water. Mix vigorously with a wooden spoon. Cover with tea towel, plastic lid, or plastic wrap (just make sure it’s not completely sealed), place on the counter in your kitchen and allow to rise for 2 to 8 hours (or even overnight) until its doubled in size. The longer it’s left to rise, the more sour your bread will be.

After this has doubled in size (or first thing in the morning if you’ve let it rise overnight) remove the cover. In a separarte bowl, combine one cup of flour and the sea salt. Add this mixture to your dough and mix well. Slowly add in more flour, little by little, until your dough comes together and is hard to stir with your wooden spoon (make sure to keep your dough on the stickier side, as it will result in fluffier bread).

Turn the dough onto a lightly floured surface and knead for about 10 to 15 minutes (you can take breaks if you wish). Add additional flour as needed only to keep it from sticking. Give the dough a rest while you clean out your mixing bowl. Ensure to dry it well and then lightly grease it with the oil of your choice (I used coconut oil). Go back to your dough and knead for an additional 5 minutes. ***If you are wanting to make bread into standard loaves instead of round loaves like here, see notes above at this step.

Place the dough in greased bowl, flipping it once to ensure the top of your dough is greased. Cover and let rise another 1-2 hours until it’s doubled in size.

Once it’s doubled in size, take a sharp knife and carefully cut the dough into two parts – ensuring that they are very close the same size. Shape dough into nice oval loaves and set on greased cookie sheet (allowing room for each loaf to expand). Cover and allow to rise until they doubled in size (anywhere from 2 hours to as long as 14 hours if you wish)

When they are ready to bake, preheat oven to 400 degrees F. Remove the cover, slash the tops in the design of your choice and bake for 15-30 minutes until golden brown and sound hallow (ensure not to under bake or over bake your bread). Remove loaves to a cooling rack. Allow to completely cool before slicing (if you have the will power… haha!)

Store in airtight container on the counter or package up for freezing.

Recipe Adapted from pinchmysalt.com

This is for the beet lovers out there. Especially for the beet lovers that are on a low-sugar diet or those looking for a healthier alternative than the traditional pickled beets. This amazing recipe will have you eating copious amounts of beets with the nutrient benefits switched on high. Your liver will thank-you.

Ingredients

• 5 lbs red beets, shredded in food processor
• Tonnes of dill (about 4 handfuls)
• Juice of 4-5 lemons
• 2 cloves garlic
• 1/4 cup apple cider vinegar
• Few cabbage leaves
• Pure water
• 1 green apple
• 3 stocks of celery
• 1 package of culture starter (We recommend Body Ecology Culture Starter)

Directions

Shred all your beets and add to mixing bowl.

Start your culture starter according to the directions on the package and set aside (if no instructions, see below)

Finely chop half of your dill and add that to the mixing bowl.

In a blender, blend 1 green apple, 4 cups water, handful of beets, the celery, garlic, lemon juice and remainder of the dill. Once well blended, add the culture start mixture into the blender and pulse until just combined. Pour this liquid mixture over your beets and mix well.

Stuff clean mason jars with this mixture, leaving about 1.5 inches at the top (This is VERY important, as if ferments it will need this space. If you over fill your jars they could build up enough pressure to explode and create a horrendous mess). Roll up your cabbage leaves to place at the top of each jar before sealing (this too prevents it from an explosion). Seal tightly and wipe the jars clean.

Let sit at room temperature (72F or higher) for at least 1 week. The longer you leave them, the better they taste and more probiotic rich they become!

Once they are to your liking, move to the fridge for storage where they will be good for at least one year (if they last that long)

Eat like you would any pickled beet. Amazing served on salads, in wraps, or simply on the side of a piece of beef.

Using a culture starter:

To make a batch of sauerkraut, a starter is not absolutely necessary. The natural sugars in the veggies will help break it down and render a batch of probiotic goodness. However, if you want to ensure you get a vigorous fermentation, you can dissolve a package of starter culture (a probiotic capsule will also work) in 1/4 cup of warm water (90F). Add a small amount of sugar to feed the starter (ie. cane sugar, honey) and let it sit for 20 minutes or longer to activate.

Who loves water kefir?

I DO! I enjoy a glass of water kefir with dinner almost every night. It’s my delicious, fizzy little evening treat that helps me chill and unwind and its full of probiotics which keep my immune system pumping at the levels it needs to keep me on my game.

The kids refer to it as “power juice” and ask for it daily which keeps the boogers at bay – and my sanity in check because healthy kids = happy mum!

Here is a list of our favourite flavourings…

Water Kefir Lemonade

• make water kefir and remove the kefir grains.
• add ¼ cup lemon juice to each quart of water kefir.
• add a few raspberries for an optional twist
• seal in airtight container for 24-48 hours.
• chill and serve!

Orange Zest Water Kefir

• make water kefir and remove the kefir grains.
• add several strips of organic orange zest (not the juice)
• cultre in airtight container for 24-48 hours
• strain, chill and serve!

Cream Soda Water Kefir

• make water kefir and remove the kefir grains.
• 2-3 teaspoons vanilla extract per quart of water kefir.
• culture in airtight container for 24-48 hours.
• chill and serve!

Blueberry-Pomegranate Water Kefir

• make water kefir and remove the kefir grains.
• add ½ cup blueberry-pomegranate juice per quart of water kefir.
• culture in airtight container for 24-48 hours.
• chill and serve!

Raspberry Juice Water Kefir

• add kefir grains to 1-2 quarts of organic raspberry juice and culture for 24-48 hours.
• strain and remove grains
• serve flat or for culture another 24-48 hours in airtight container to make it fizzy
• chill and serve!

Berry Mint Mojito

• water kefir and remove the kefir grains.
• add a few fresh strawberries or raspberries and a couple mint leaves and the juice of half a lime.
• culture in airtight container for 24-48 hours.
• strain, chill and serve!

Grape or Apple Juice Water Kefir

• add kefir grains to 1-2 quarts of organic grape or apple juice and culture for 24-48 hours.
• strain and remove kefir grains
• serve flat or for added fizz culture another 24-48 hours in airtight container to make it fizzy
• chill and serve!

Coconut Water Kefir

• add water kefir grains to 1-2 quarts coconut water. (raw cold pressed or straight from young Thai Coconuts is best)
• strain and remove kefir grains
• serve flat or for added fizz culture another 24-48 hours in airtight container
• Refresh the grains in a batch of sugar water after making coconut water kefir, to keep them healthy.

Watermelon Rosemary Water Kefir

• water kefir and remove the kefir grains.
• add a cup of fresh watermelon chunks and some fresh rosemary
• culture in airtight container for 24 hours.
• strain, chill and serve!

Cucumber Mint Water Kefir

• water kefir and remove the kefir grains.
• add sliced cucumber and a couple mint leaves
• culture in airtight container for 24 hours.

strain, chill and serve!

Cinnamon buns are one of those treats that takes me right back to my childhood. The ever so amazing combination of sugar, butter, cinnamon and light fluffy dough – what could be better?!

ALOT!

I set out to create a recipe that was dare I say “almost” healthy so that my kids could also enjoy this treat and I didn’t have to spend the next 24 hours peeling them off the ceiling from the sugar high.

Now – before we go any further I have a confession…I am NOT a baker and this is the very first time I have made cinnamon buns. They turned out AMAZING! Even with me completely butchering and combining about 5 recipes I found online. So if you are a newbie – feel confident that you also can create this masterpiece!

Ingredients:

Dough

• 1 cup sourdough starter
• 1/4 warm water
• 1 tsp salt
• 1/3 cup butter or coconut oil
• 2 eggs
• 1 cup sprouted whole wheat flour
• 1-2 cups red fife flour (low in gluten)

Filling

• 1/2 cup butter (softened)
• 1 tbsp cinnamon
• 1/3 cup palm sugar
• 1 tbsp brown sugar
• 1 tbsp cane sugar (optional)

Directions:

Measure the sourdough starter into a large mixing bowl.  Add the warm water, salt, melted butter or coconut oil, and eggs. Mix well.

Gradually add the flour until the dough forms a ball and is soft, not sticky.

Turn out onto lightly floured surface and need until smooth and elastic, place the dough into a lightly oiled (coconut oil)  bowl, turning to coat. Allow to rise until double. The length of rise will depend upon how active your starter is. I let mine raise about 7 hours.

Punch dough down and roll out on a lightly floured surface into approx 18 x 20 inch rectangle.

Prepare the filing. Mix all the ingredients in a small bowl. Spread the dough with the filling.

Starting on the long side, gently roll the dough into a log. Using a piece of string, slide it under the roll, wrap around and cross the strings cutting off approx 1 inch pieces.

Place in oiled 9×13″ baking dish and let sit covered with towel for approx 1 hour.

Preheat the oven to 350 degrees and bake for 30 minutes.

Remove from oven and ENJOY!