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Christmas Kraut
This spicy, tart and juicy Christmas Kraut is a match made in heaven for your plate, throughout the holiday season. Traditional Christmas foods are naturally rich in fats, nutrients and, of course,...
View ArticleHow to ferment; Beetroot and Ginger Sauerkraut
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...
View ArticleHow to Ferment; Kimchi
Kimchi is a traditional Korean ferment. There are hundreds of variations using cabbage, radish, scallion or cucumber as the main ingredient. The paste can contain a variety of ingredients. There may be...
View ArticleFermented 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...
View ArticleProtected: Masterclass: Wild Ferments with Honey
There is no excerpt because this is a protected post. The post Protected: Masterclass: Wild Ferments with Honey appeared first on Loula Natural.
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