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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Christmas Kraut

 

Untitled designChristmas Kraut Loula Natural fi

Christmas Kraut Loula Natural fb

This spicy, tart and juicy Christmas Kraut is a match made in heaven for your plate, throughout the holiday season.

OLYMPUS DIGITAL CAMERA
OLYMPUS DIGITAL CAMERA

Traditional Christmas foods are naturally rich in fats, nutrients and, of course, sugar! Many of us will also be enjoying a tipple or two at parties over the coming weeks. Adding a fermented aspect to these meals, this Christmas Kraut may help the body to deal with and digest all these excess foods and drinks. Hopefully lessening the fatigue, bloating, hangovers, sugar highs (and lows) and of course the noxious fumes that generally comes with turkey, sprouts et al.

Christmas Kraut star loulanatural

Perfect on the plate at the main event or served with cheese, this Christmas Kraut will totally change some of your Christmas traditions!! It will certainly be on the menu for me for years to come.

christmas kraut made Loula Natural

So simple, if you are in a warmish climate you could ferment this in a week and have it ready for your Christmas table this year.

Christmas kraut collage Loula natural

To find out how to make a basic sauerkraut see here and for my beetroot and ginger flavour see here.

Christmas Kraut
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Ingredients
  1. Ingredients
  2. 1 whole green cabbage thinly sliced
  3. 1 whole red cabbage thinly sliced
  4. 1.5% Salt
  5. 250g of fresh cranberries cut in half
  6. 1 orange (zest and segments cut in 3)
  7. 2tsp Pumpkin pie spice (or use a mix of cinnamon, cloves, nutmeg, ginger and star anise)
Instructions
  1. Retain 1/2 of the outside cabbage leaves for later.
  2. Make sauerkraut by mixing the cabbage with the salt. Massage the cabbage until it starts to wilt and release water.
  3. Add and combine the cranberries, orange and spices.
  4. Press the mixture into a fido (airtight sealable jar) jar and keep pressing down to release liquid.
  5. When the mixture is all in the jar and there is liquid covering the top, press down the outside cabbage leaves to keep any stray bits of cabbage from floating to the surface of the liquid.
  6. Seal and leave to ferment on the counter for a week-28 days. Keep tasting the kraut every few days.
  7. Put in the fridge for an additional week.
  8. Enjoy, Merry Christmas
Notes
  1. This recipe is especially nice with cheese or an alternative to cranberry sauce.
Adapted from How to Ferment: Sauerkraut
Loula Natural http://loulanatural.com/
Christmas Kraut Loulanatural pin

How to ferment; Beetroot and Ginger Sauerkraut

Untitled designBeet and Ginger Kraut Loula Natural fi
Beetroot and Ginger Sauerkraut Loula Natural

Basic Sauerkraut is so delicious (see my how to here). I have it with eggs, add it so my coleslaw (kraut slaw here) and try to have it with any meat dish as a side. The sour flavour works well to stimulate gastric acids too so it a great primer for any fat, protein rich foods.

kraut with food

Since cabbage has so many health giving properties (read here), combining it with beetroot and ginger makes so much sense. The rich, sweetness and earthiness of the beetroot goes so well with the heat of the ginger and the sourness of the kraut. It hits all of the senses on the palate and really satisfy the taste buds.

Of course the rich myriad of antioxidants, vitamins, minerals and blood boosting qualities of the beetroot with the anti-inflammatory, warming and nourishing properties of ginger are made even more available to the body with the fermentation process. The presence of a well balanced symbiosis of bacteria allows the body access to these nutrients, to absorb and use them to help promote wellbeing and healing.

Start in the same way as you would with the basic sauerkraut. When the cabbage and salt have been massaged together, combine the beetroot and ginger (I have used raw and powdered ginger and both work well) before packing it all into your jar.

Beetroot and Ginger Sauerkraut
A rich nutritious flavouring of sauerkraut. Great to assist in the body's wellbeing and healing process. Really good to help digestion of fat or protein rich foods in a meal.
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Ingredients
  1. 1 whole green cabbage thinly sliced
  2. 1 whole red cabbage thinly sliced
  3. 1.5% Salt
  4. 1 raw beetroot grated
  5. 1 inch of fresh ginger grated or 1tbsp of dried ginger
Instructions
  1. Retain 1/2 of the outside cabbage leaves for later.
  2. Make sauerkraut by mixing the cabbage with the salt. Massage the cabbage until it starts to wilt and release water.
  3. Add and combine the grated beetroot and ginger.
  4. Press the mixture into a fido (airtight sealable jar) jar and keep pressing down to release liquid.
  5. When the mixture is all in the jar and there is liquid covering the top, press down the outside cabbage leaves to keep any stray bits of cabbage from floating to the surface of the liquid.
  6. Seal and leave to ferment on the counter for a week-28 days. Keep tasting the kraut every few days.
  7. Put in the fridge for an additional week.
  8. Enjoy!
Notes
  1. You can flavour your kraut in this way with anything you choose! be creative!
Loula Natural http://loulanatural.com/
If you like fermented recipes come and checkout my dedicated board on pinterest:

 

 

Beetroot and Ginger Sauerkraut Loula Natural pin

Homemade Char Sui (Chinese Barbecue Pork)

Untitled design Char Sui Loula Natural fi

Barbecue Pork Loula Natural FBChar sui (Chinese Barbecue Pork) is one of my all time comfort foods. Growing up in Hong Kong, Char Sui is the lynch pin for so many meals. Served with rice and veggies, in noodles, in buns and just by itself as a snack, its salty sweet bbq flavour is completely addictive. However of course so are all the nasty additives, colourings and msg you can find in it nowadays- not in a good way of course.

When I first stumbled across this recipe I was not convinced it was going to taste as good. But oh boy is it on the money! Simply marinade and roast. We serve with chinese greens stir fried with garlic or we make coconut rice (or try cauli mash/parsnip rice)

Marinating Pork Loula Natural

Homemade Char Sui (Barbecue Pork)
A clean ingredient recipe for a classic favourite. Authentic takeaway/restaurant flavour with great ingredients.
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Ingredients
  1. 800g Pork Belly (I buy organic pasture raised)
  2. 50mls Tamari/Coconut aminos
  3. 2 tbsp Honey
  4. 1 inch of Ginger finely sliced
  5. 3-4 Garlic cloves mashed
  6. 1/2 tbsp Chinese 5 Spice
  7. 1 tbsp Chinese Rice wine
  8. 1tbs Coconut oil
Instructions
  1. Marinade the meat for at least 6-8 hours with all of the ingredients. Best left over night. I have made it by marinading for an hour too!
  2. Heat your oven and roast the belly (skin side up)for at least an hour-1.5 hours. Checking on it. Add a little water to the roasting pan during cooking time to keep it moist and to make the 'gravy'
  3. Serve with chinese greens/broccoli stir fried with garlic and coconut rice
Adapted from Rick Stein FAR EASTERN ODYSSEY
Adapted from Rick Stein FAR EASTERN ODYSSEY
Loula Natural http://loulanatural.com/
Barbecue Pork Loula Natural pin

Coconut and Lemon Curd Thumbprint cookies

Coconut and Lemon Curd Thumbprint Cookies Loula Natural

I absolutely love lemon curd (here is my version). I whipped up a batch as it is packed with healthy fats (butter and eggs) and I don’t worry so much when I use coconut sugar to flavour it- we like it tart anyway. It is a great way to really treat the kids.

coconut and lemon curd cookies close up Loula Natural

We also love making these coconut cookies– so when my daughter asked me to make them again I thought of combining the two. The result is really delicious! Lemon and ginger of course being a match in heaven- and great for the immune system as the change of season is upon us.

Coconut and Lemon Curd Thumbprint Cookies
I twist on my coconut ginger cookies- adding a dollop of my freshly made lemon curd. Light, delicious and good for the immune system! Full of healthy fats. Really easy recipe to make with the kids
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Ingredients
  1. 12 tbsp Coconut flour
  2. 10 tbsp Butter (soft- I use organic)
  3. 2 tbs of Honeycomb honey
  4. 1-2 tsp ginger powder or grated ginger root
  5. 1 drop of lemon essential oil or a splash of lemon juice
  6. about 1/4 tsp Lemon Curd for each cookie
Instructions
  1. Heat the oven to 200 c
  2. Add all of the ingredients (except the lemon curd) to a mixer
  3. Use the k beater to beat the ingredients together to form a soft dough
  4. Ball up the dough and place on baking sheets that have been greased or have baking paper
  5. Get your trusty assistant (or yourself!)to push their thumb in the middle to create the cookie with a space for the lemon curd when they are cooked.
  6. Cook for 8-10 mins or until turning brown.
  7. Allow to cool on the baking tray otherwise they will crumble apart
  8. When they are completely cool- add a dollop of Lemon Curd just before serving.
  9. Enjoy
Notes
  1. Be careful they burn quickly- I keep going in 30 second bursts on the timer
  2. I keep mine in the fridge without the Lemon Curd otherwise they go soggy.
Loula Natural http://loulanatural.com/
 I love mine with a nice cup of Rooibos or my bulletproof coffee!

coconut and lemon curd cookies Loula Natural

Here are some other thumbprint cookie recipes;

Coconut and Lemon Curd Thumbprint Cookies Loula Natural Pin

 

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