Fermented Garlic

Fermented garlic is super simple. Great to use in so many recipes you probably already make, or as a side dish on its own.Fermented garlic can be used in any recipe that calls for raw garlic. It has a softer taste and is milder than raw garlic. Some describe the flavour as tangy and refreshing.  I always thinks it adds more vibrancy to our foods.

Sometimes whilst fermenting, your garlic may appear green, blue or even red. This is completely natural and occurs when the acidic environments and the sulphur or amino acids in the garlic react together. It is safe to eat. As with all fermented foods, the fermentation process increases the bioavailability of nutrients, rendering fermented garlic even more nutritious and beneficial than the original starting point. So that means more immune boosting, digestive healing, bacteria balancing, liver supporting and Vampire repelling for us all!

Avoid using fermented garlic in foods you need to fry, boil or heat as it may destroy the bacterial balance and other nutrients. Add to soups, vegetables and salad dressings before serving.

When it comes to using your garlic the only limitations are what you have available!

You can add it to anything, plus you can also play with the flavour of the garlic itself. Try with adding spices or herbs to your ferment like turmeric, cumin seeds, bay leaves, coriander seeds, mustard seeds etc.

I like to add it to my salad dressings, hummus, mayonnaise, ketchup, dips, ghee to toss steamed vegetables in, soups before serving, salsa. I also add it to my raw pet food and eat them whole when I need an immune boost. You can also dehydrate it to make garlic salt.

 

Fermented Garlic
A super simple way to get fermented food into every meal.
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Ingredients
  1. 4-5 Garlic Bulbs (peeled and separated)
  2. Approx. 2 tbsp Sea Salt (1-2%)
  3. Water
  4. Equipment;
  5. Weighing Scales
  6. Mason Jar (or glass fido jar)
Instructions
  1. 1. Weigh the peeled garlic to work out the salt weight (1-2%)
  2. 2. Weigh and add the salt to the garlic in the jar.
  3. 3. Fill the jar with water to cover the garlic cloves
  4. 4. Leave for 1-2 weeks on the counter and taste, depending on the temperature and humidity levels of your fermenting spot- leave for up to 28 days.
Notes
  1. Ferment to taste so continue to taste and then refrigerate when you like it!
Loula Natural http://loulanatural.com/

Here is a handy printable pdf of the recipe for you: Fermented Garlic PDF

 fermented-garlic-2

 

 

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Loula Reviews Microbirth

Loula Reviews Microbirth

Loula Reviews Microbirth

On the 20th of September (2014), One World Birth put together a worldwide premier of their new documentary- Microbirth. It was a clever way of getting small groups together to hold screenings around the globe to try to get people together to watch and be able to ask questions. Groups were held by midwives, doulas and professionals surrounding pregnancy. I heard about it through my Doula friend Kathy Kitzis, who knew with my passion for bacteria, how much I would love the film. We held the screening together and I was excited to watch it and now review it for you to encourage you to watch it too.

MicroBirth_Poster_PORTRAIT_A4

The film contains information from scientist and researchers talking about their latest work into understanding why we as a global community are getting so sick.

“we are amazing… we have never been sicker, and it is going to get worse.”

These are sentiments that I tend to start all of my courses and client sessions with. It was so refreshing and motivating to hear what I as a Naturopath have been experiencing throughout my almost 6 years of practicing. How come with all the technology and research out there, we not recognising what is staring us in the face. Our modern health care system is not coping and by and large not working.

What the film goes on to talk about is ‘non-communicable diseases’ they name some; asthma, cancer, mental disorders, cardiovascular diseases, diabetes and so on. What I tend to categorize and are also known as; chronic disease. Through my own research to help my clients, family and friends find the cause of their chronic conditions, I have also come to similar conclusions as the films main purpose. It is all about the health and balance of our internal environment. Especially the balance and existence of bacteria in our body and in the environment surrounding us.

“Cost of treatment (for noncommunicable diseases) is $47 trillion by 2030…staggering”

“60% of all deaths” are caused by non-communicable diseases and it is estimated that it is on the rise- 17% over the next decade. The film cites predictions that the cost of providing care using the modern healthcare system is set to bankrupt the world economies by the year 2030. My response as a natural health care practitioner is, of course, that this is not surprising. We in the natural health community have been saying the same thing for years and we have been actively trying to get people to take responsibility for their own health. No longer expecting doctors and pharmaceutical companies to come up with another magic pill which isn’t so magical anymore. Changing to real food, remedies directly found in nature, fermenting, dealing with societies pressures, stress and being able to balance emotions. All of these require us to take responsibility and make different choices in our lives.

What was so encouraging about the film is that is is centred around motivating people and explaining how to change the possible very starting point of our problems. Getting the seeding right in our babies. This may set the rest of their potential future health in stone through three key things- vaginal births, skin to skin when born and breastfeeding for at least 6 months. These are all things we are very, very aware of. The film helps you to really stop and think about just how crucial these 3 things are to the future of our children and children’s, children. If at not all 3 then you at least consider the implications and try to include at least 2.

“we are a walking ecosystem…an ecosystem under threat”

Antibiotics are said to have achieved great things, but they are also overused and over relied upon. Combined with hand sanitising and cleaning products we have been waging war on the very beings who are their to keep us safe and alive. With the predictions being that half of the net worth of the world will have to be spent on health care we also have to consider that we will also become an invalid society. One that is too sick to work, without the caretakers or facilities able to look after us. This is a very real prediction, but we can make changes and we can do it very easily. 

The film suggests we have one chance, at birth, to get this microbial environment correct. This is something I largely disagree with. Our internal and external environment is constantly changing and the film talks about epigenetics (see here for Brue Lipton, here for his book and here for a list of other books for more information on that). Epigenetics is the idea that genes (which dictate how our cells are formed) can turn off and turn on. In effect, we can change our gene expression but also our overall health. This can be done very easily by ensuring that we create an environment which switches off the so called destructive (some call them survival genes) and switch on the genes which allow the body to go back to normal- back to balance.

“losing our maternal heritage…we do not know what the implications of this is yet”

 

This is very exciting and the film merely touches on this as a way to show us that bacteria play a huge role in epigenetics, as does pregnancy and perhaps normal labour. So we can help our future generations by ensuring that we know while we are indeed preparing to get pregnant and whilst pregnant the gene expression we switch on and off with our babies is possible. A large part of this is suggested in natural, unassisted, unprovoked and tampered with labour. 

The film touches on the idea that stress may be necessary for the fetus to switch on their immune system. That c-sections not only take away the ability for the baby to gain the necessary seeding of bacteria through the birth canal on their skin and in their mouth, but also they do not go through the ‘trauma’ of childbirth which is necessary for them to know what is safe and what is not. This is also affected by them not being allowed skin to skin with their mother in their first moments. Not only is skin to skin necessary to further seed them with bacteria from your skin but it can also regulate and stimulate their hormone production which allows them to calm down, to regulate their blood sugar levels and their instinct of hunger to then seek out the mothers nipple to being the third phase in seeding, breastfeeding.

It is exciting that people are talking in this way with several studies backing up their ideas, and not shying away from the risk of offending people who choose c-sections. Of course they all agree that sometimes c-sections are very necessary in come cases, but that they were never supposed to be an option to choose from. The rate at which elective c-sections is rising is completely alarming and can no longer be ignored as a factor towards the person’s future health. In that way it is very exciting that the film talks to a scientist currently conducting experiments into using a gauze swab which collects bacteria from the mothers vagina to be used following a c-section. The gauze is then rubbed over the baby and in their mouth trying to replicate at least one factor of the birthing process. 

“their (bacteria) function should not be underestimated…we cannot cut out species and expect to still be balanced…we have lost about a 1/3 of our diversity…diversity protects us”

What comes across very strongly, which motivates me further, is the encouragement to see bacteria differently. For me it is my passion to see people fermenting and re balancing their bacterial levels in treatment of their chronic (non-communicable) diseases. That we are walking eco-systems. Bacteria make us normal and that we should be 90% bacteria. That fact “connects us to the universe a bit more” and I loved that about this film. 

A baby with a c-section, especially those who are then fed formula are potentially at risk for some very serious long term complications. They may be picking up bacteria from an imbalanced environment, especially in a hospital. Their immune training if incorrect right at the beginning may or may not be possible to correct. It is seen to then go on to affect all tissue from brain development to muscle and mucosal lining development. These children and of course now adults born in this way must consider retraining and modulating their bodies systems by correcting their bacterial balance. The fact that breast milk provides, not only, bacteria and nutrients but also the very food source to nurture our bacterial counterparts at the same time. This is huge in support of giving baby what nature intended. I hope it helps motivate mums to keep trying and seek support. Otherwise to consider homemade formula and the very least probiotics for their babies.

So you dont have to be pregnant or working with pregnant women to gain something from watching this film. We dont have to contribute to the potential bankruptcy of the world as we know it. We can make big changes by turning to some micro-organisms. Seek out your local fermenting classes now! I dont believe that at birth it is the only chance for change but I am happy to promote that is it is a huge chance to start to change what you think about health and the future of our children and their children is actually in our hands.

“We cannot afford to wait”

Let me know if you watched the film and what you thought about it…

Loula Reviews Microbirth Pin

Coconut

Nutrient Fact File coconut Loula Natural

Coconuts are one of my favourite foods on the planet. They contain all of the nutrients required to grow and develop new life. Plus they taste so delicious! Known as a functional food- the health properties far outweigh their nutritional constituents. Not surprising it is referred to as “The Tree of Life”, a little like eggs, I like to refer to them as one of nature’s perfect packages. 

Coconut oil,

coconut flour,

coconut milk,

coconut yoghurt,

coconut water (fresh) 

Coconut water and coconut milk Kefir,

coconut ice-cream and

desiccated coconut are always in stock in my house!!

Charcoal is made from the husk 

Palm oil is made from the leaves

I love to add coconut to everything; here’s why;

coconut

The coconut palm grows throughout the tropics. The coconut palm thrives on sandy soils and prefers areas with ample sunlight and rainfall. They also need a daily temperature of around 20 degrees celsius.  The benefits of the coconuts meat and water contents span all the different varieties of the fruit that they yield. Most cultures where they grow use the products from the coconut to heal most ailments, and have done so for generations. Since they are always in season and grow all year round, they are one of the most incredible natural medicines. They are also easy and cheap to buy. Once you know how, they are also easy to open.

Young meat is jelly like and really sweet and more mature meat is whiter, firmer and less sweet. The water creates the flesh in layers, so the more flesh you have in your coconut the less water and vice versa. The flesh and the water have an amazing mixture of beneficial saturated fats, electrolytes (minerals ), vitamins (A, B’s and E) and amino acids (protein). See the full list here. Plus both have an intricate and balanced bacterial environment. All of this combined gives the coconut its wide range of benefits and health giving properties. A full list of all the claims for coconuts is found here and Bruce Fife’s book Coconut Cures is excellent.

coconut cures

Coconut can be eaten and the water can be drunk during pregnancy. Both are  repudiated to nourish mother and baby and may help even help with a ‘quick delivery’. The oil when rubbed into the skin can help prevent and heal stretch marks. It can also be applied direct to nipples to soothe chafing and heal wounds whilst breastfeeding.

The oil is also a safe and effective sunscreen for children and adults alike. The fat acts as a barrier, the bacterial elements are protective and balancing and the other nutrients in the oil can help to repair any damage the sun might have on the skin cells

When dehydrated in the hot summer months coconut water can help. Containing all the necessary electrolytes it can help get you back to balance. Combined with the bacterial properties to be able to absorb those nutrients, coconut water can also help with some digestive ailments and is a great drink to use whilst working out. However the pasteurization process the packaged water goes through kills off the bacteria. This makes the drink no better than any other pasteurized juice. I only advocate fresh coconut water, or consumption of coconut water that has been fermented- like kefir.

Lychee, Coconut Water Kefir

Coconut water also contains antimicrobial properties. It may be better to think of the bacteria as balanced in the body, after consuming fresh coconut. Therefore it is also great when suffering from bacterial imbalance (runny tummy!). It also helps to rehydrate after vomiting or diarrhea. 

The sugar and nectar from the flowers are also full of necessary nutrients to process the sugar (improving blood sugar levels and create energy). See my post on refined sugar to understand how this is beneficial. The fat and protein aspect of coconuts can also help slow down the digestion of sugars and therefore can help to balance sugar levels. The body is looking for fats in the diet to trigger satiety (feeling full). Coconut in recipes can help you to feel fuller for longer whilst having nutrients to nourish, repair and satisfy. 1 tbs Coconut flour can be added to baked goods to raise their nutrient profile. The fibre in coconut also helps to feed our internal bacterial environment– which further strengthens our essential internal bacterial balance.

More and more people are beginning to understand how important the coconut is to stabilizing blood sugar, lowering cholesterol, balancing hormones and generally healing. Because of its amazing natural sugar, fatty acids, amino acids combined with all the other nutrients in perfect ratios it is even used in some countries to replace blood plasma in an emergency and after operations.

oil pulling with coconut oil Loula Natural

Coconuts have been seen to help a diverse range of conditions, mostly due to their Medium Chain fatty acids.  Coconuts packs an eye-opening amount of calories and so many grams of fat (90% saturated). However when people advise you to avoid the product for these reasons their advice is misguided. People who include coconut products daily in their diet actually show a greater weight loss than those who don’t, they also report better skin health, muscle tone, energy levels, hormone balance and better moods. Here is my post on how amazing fats are- try to re-educate yourself  about what are a healthy fats and which ones are unhealthy. Coconut oil also plays a huge role in changing your body shape.

The fatty acids contained in coconut have a positive effect on the body as they are easily absorbed, have anti-microbial properties, can boost metabolism , enhance thyroid activity, reduces pain and swelling, improve digestion, boost immune system and improve skin, hair teeth and nails. Is there anything a coconut can’t help? 

You can make your own coconut water, kefirmilk, creamyoghurt , butter and vinegar very easily. I also do oil pulling, use it in my body scrubs (here and here), amazing used directly on the skin from birth (the oil can be absorbed through the skin) I use it in many cosmetics including hair masks, after swimming and sunscreen

Here are my recipes that include coconut; (how to open a coconut)

Oil Pulling

Coconut Milk

Coconut Cream/ Yoghurt

Lychee Coconut water kefir

Coconut Ginger Cookies

Coconut Lemon Thumbprint Cookies

Mint chocolate chip coconut ice-cream

Choco-coco milkshake

Coco-berry milkshake

Bulletproof Smoothie

Choco-coco ice pudding

Sunshine shot

Almond and coconut flour kefir pancakes

Bounty bars

Homemade chocolate

Vanilla butter fudge

Chocolate fudge

Cinnamon salty sweet popcorn

Coconut- oil popcorn

Banoffee Toffee

Real food icing sugar

Spicy Chai tea Concentrate

Beetroot brownies

Chicken and coconut soup

Body Scrubs

The ultimate kefir body scrub/bath salts

Pineapple and Ginger kefir-kolada

Coconut and carrotseed oil natural sunscreen

Indeed all of my Kefir and Kombucha is made from coconut sugar as seen in Culture Your Life

Also all of my recipes contain either coconut oil, flour or sugar. I also use coconut aminos instead of soy sauce and sell Cocobono sugar and oil here in Hong Kong.

Nutrient Fact File coconut Loula Natural Pin

How do I naturally boost the immune system?

Naturally Boost Your Immune System Loula NAtural

How do I naturally boost the immune system?

Inflammation is key to healing and the immune system- it is the way the body puts up barriers to shield off the area needing repair. By allowing the inflammation, heat (fever), pain and swelling to be like a no go area (like when resurfacing a road) you are allowing that area to get what it needs. By ignoring these symptoms and surpressing them with anti-histamines, anti-inflammatories, pain killers, steroids, antibiotics and so many other methods you are prolonging the area the time and resources it needs to heal and return to optimum health. By using natural methods to boost the immune system, you can promote healing and repair of the whole body.

Look to nutrients which support the immune system and all the jobs it needs to do- central to this, of course, are bacteria. Fermented foods are the easiest way to get the body balanced. A man named Antoine Bechamp (who worked alongside Louis Pasteur) discovered tiny organisms he called “microzymas” which are present in all things – animal, vegetable, and mineral, whether living or dead. Depending upon the condition of the host, these microzymas could assume various forms. Bad bacteria and viruses were simply the forms assumed by the microzymas when there was a condition of disease. In a diseased body, the microzymas became pathological bacteria and viruses all in the name of survival. In a healthy body, microzymas formed healthy cells. Fermented foods have a balanced ratio of these microzyma’s which can morph, adapt and transform into what the body needs to regain balance. 

Also read this great article from Lynn Margulis about how Kefir forms in the same manner. There is also this one on multicellularity;

“Single celled micro-organisms are constantly interacting with their neighbours, from individuals of the same species to cells from different domains of life, forming complex biofilm patterns, complex nutritional symbioses, and complex clumps.” (source)

Here is Kefir under the microscope;

kefirmicroscopy

 Sometimes this may mean the body’s inflammatory response will turn on to set up a healing area so that the body is able to find energy, strength and motivation. A common thing I hear is that ‘fermented foods do not agree with me”. This is not true- the body has to sometimes go through upheaval to achieve balance. We are 10-20 times more bacterial cells than human cells. Fermented foods are essential for every age to boost the immune system.

Every human on the planet needs fermented foods in their daily diet. Regardless of age.

Life gets better Loula Natural

Firstly REDUCE the IMPACT of Stress

Excessive stress (whether mental, physical or emotional) is detrimental to your immune system and therefore your overall health. Stress affects you by drawing away your life blood from the organs to supply the skeletal muscles in the fight or flight mode. Whether you perceive stress or not, stress is a reaction to stimulus, whether that be walking down the road in a city with everything going on around you, to being overworked and underfed in a job situation, to constantly worrying about anything and everything.

Even watching TV is a stressful situation as the constant flicker and movement is incredibly stimulating. In fight or flight (the opposite being the Relaxation response) mode the blood supply is diverted away from your organs to the skeletal muscles. By diverting the blood supply you are taking away nutrients, oxygen and life source away from the cells in your vital organs disrupting the essential environment and processes for cellular health. Any stagnation, mental, physical and emotional will also contribute to this. To boost the immune system we need to have times in the day to return to rest and recovery mode.

Use Breathing techniques (here is my Rainbow Breathing and Simple Meditation from Real Fit Mama)

Visualisation techniques

Gentle exercise like hiking and yoga

Get into nature- grounding

meditation

Massage

Bach Flower Remedies

EFT

Aromatherapy (essential oils)

Get back to REST and RECOVERY everyday for at least 1-5 minutes. Tiny changes can make huge differences.

Nutrients needed to boost the immune system then also help the bacterial levels in your body or will help the body through the various stages of inflammation (heat, swelling, pain and redness (blood circulation).

Immune Boosting Foods

Nutrients that help can naturally help balance bacteria;

Fermented foods (see my book Culture Your Life)

Elderberry

Lavender

Onions,

Garlic,

Raw honey  

Calendula

Super Greens

Spices; Cinnamon, cloves, star anise

Coconut (oil, meat, water)

Jerusalam artichokes

Ginger

Herbs; thyme, rosemary, oregano, coriander, parsley and basil

Protecting nutrients (allow the body to do its job);

Anti-Oxidants (berries, greens, hibiscus, Rose hips, elderberries)

Viamin A

Vitamin C (including citrus fruits)

Hormone Balancers (like blood-sugar balancers-Holy Basil, cinnamon)

Vitamin D

Fats (butter/ghee, coconut oil, nuts/seeds, avocado’s and eggs)

Protein (including gelatin)

Magnesium

Zinc

Ginger (helps to raise the body temperature)

Bone Broths

Herbs; thyme, rosemary, oregano, coriander, parsley and basil

Nutrients that also clean up and restore the area back to normal

Chamomile

Anti-inflammatories (see a whole list here)

Fermented Foods (see my book Culture Your Life)

Epsom salts

Oats

Aloe Vera

Turmeric

Elderberry

Immune Boosting Foods Pin

More Information:

culture your life

5 Reasons to make Kefir

Kefir FAQ

5 Reasons to Brew Kombucha

Spring into HEalth

Inflammation

Heal From Inflammation

Anti-Inflammatory Nutrients

Naturopaths First Aid Kit

What to do when your kids get sick

What to do when you get sick- fever

5 ways Nutrition can change your life

Recipes

Honey and Onion Immune Elixir

Sunshine Shot

Elderberry Cordial

Immune boosting pumpkin pie spices

Lemon, Honey and Ginger Tea

Hibiscus Tea

Orange Peel Powder

How to make your own bone broth

Coconut and ginger chicken soup

Coconut Milk

Lemon, Orange and ginger curd

Healing Body Butter

 Ultimate Kefir Bath Soak

See here also for my fermenting Inspiration Pinterest Board; 

Follow Loula Natural’s board +Loula Natural’s Fermenting Inspiration+ on Pinterest.

check out this post;

How does the Immune System Work Loula Natural

Naturally Boost Your Immune System Loula NAtural Pin

How To; Ferment Sauerkraut

How To: Ferment Sauerkraut

Ferment Saurkraut Loula Natural fb

For my inspiration watch this;

Sandor Katz has taught me so much about fermenting… here is his book The Art of Fermentation. and here is his book Wild Fermentation and the link to his website.

Here is how I have tried to make sauerkraut- without a crock or any kind of fancy equipment! Just what I already have in the house.

Sauerkraut is cabbage that has been fermented. Normally made from finely shredded cabbage and salt. The salt preserves the cabbage for a few days while the probiotic bacteria begin to grow. Raw naturally fermented sauerkraut contains lactic acid and the living probiotic microorganisms that are beneficial to the digestive and immune systems.

Fermented cabbage has a long history of providing benefits for many different health conditions mainly because fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage.

I have used a mix of half red cabbage and half white cabbage cause I love both. Cabbage is one of the cruciferous vegetables which may have huge benefits on the digestive and hormonal systems. The vibrant colour of red cabbage reflects it concentration of protective phytonutrients, far more than a green cabbage. This enhances the claims to health benefits such as dietary antioxidants and anti-inflammatory nutrients. Fermenting these (and adding a tablespoon of apple cider vinegar to potentially further enhance them) make these nutrients a powerful mix of goodness and healing for the body.

Here is the recipe with directions and I have photos to follow

Sauerkraut
A simple way to ferment cabbage using only salt and cabbage!
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Ingredients
  1. 1/2 head of red cabbage thinly sliced
  2. 1/2 head of white cabbage thinly sliced
  3. 1-2% of cabbage weight in sea salt/ pink Himalayan salt (I generally use 1.5% weight)
  4. Equipment;
  5. Bowl
  6. Mason Jar (or litre jar)
  7. Jar which will fit into the mouth of the mason jar or
  8. A ceramic crock/ glass fido jar with a wide opening with a plate on top to weigh down the cabbage
Instructions
  1. Try and retain one of the outside leaves of the cabbage for later, cut out heart of cabbage
  2. Weigh the cabbage and times the weight by 0.015 to find out 1.5%. Weigh out that amount in salt.
  3. Thinly slice your cabbage.
  4. Add the thinly sliced cabbage to a non reactive bowl (plastic, glass, stainless steel or ceramic).
  5. Add the salt and get your hands in there to massage and work in the salt. The cabbage will quickly become softer and wilted. You will start to see water collecting in the bottom of the bowl.
  6. Add to the mason jar/ceramic crock pushing the cabbage down with a wooden spoon, potato masher or your other jar. You can also just use your fingers. You will notice the brine being created and rising up to the top of the cabbage.
  7. When all the cabbage is in the jar then you place the retained cabbage leaf on the top- this will ensure all the stray bits remain under the brine. Push the smaller jar down and weigh down with either ceramic baking beads, marbles or rocks. This step is not compulsory but does help the first few days of fermenting as it makes it easy to continue to push the kraut down to keep the cabbage in the brine.
  8. Leave for 1 week and taste, depending on the temperature and humidity levels of your fermenting spot- leave for up to 28 days. Ferment to taste so continue to taste and then refrigerate when you like it!
Notes
  1. Ensure that the cabbage stays under the brine to reduce mold and mildew growth.
Adapted from Sauerkraut by Sandor Katz
Loula Natural http://loulanatural.com/
This is the basic recipe. You can play with flavouring your sauerkraut with turmeric, apple, caraway seeds, fennel seeds or carrot. 

Here are the baking beads I use to weigh down the smaller jar

baking beads

Here is the jar set up again-underneath the jar you can see the whole leaf of cabbage to keep the little bits under the brine.

picture of the kraut Loula Natural

Thank you to here for the tip about the whole leaf of cabbage. Once the fermentation has been going a few days I will remove the second jar and put a lid on the jar.

If you use a lid be aware you need to release the build up of carbon dioxide which is a product of all fermentation. Depending on the speed of fermentation (which as mentioned before- depends on the temperature and humidity levels in your fermentation spot) this may be daily.

I will post below what it looks like over the next few days and weeks.

DU5W3949

 

Isn’t it pretty!

To make things easier for you, here is my pdf printable notes for you to make it at home! Let me know what you flavour yours with…

Sauerkraut handout

Ferment Sauerkraut Loula Natural

If you love fermenting come and check out my collection of inspiration from around the web. Full of drinks, foods and everything bacteria! Let me know if you would like to be a contributor.

Follow Loula Natural’s board +Loula Natural’s Fermenting Inspiration+ on Pinterest.

Here is a great healing, fermented sauerkraut; Purple Cabbage and Apple Sauerkraut from A Harmony Healing

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