Instagram

Milk kefir is my nemesis! . Fresh, home-made probiotics are *powerful* things. I should know, I’ve spent almost a decade measuring the amount of sauerkraut I have and ever-so-gradually increasing it. I started this because too many fermented foods stop me sleeping. For others, too much might cause tummy upset or skin reactions… . What I’ve also learnt, along this journey, is that not all fermented foods are the same. Some are more vigourous, some gentler. . For instance, I remember reading in the GAPS book (@ancestralkitchenpodcast episode on GAPS coming soon) that sauerkraut brine is gentler than the actual fermented cabbage. . Milk kefir is the undisputed King of fermented foods as far as I’m concerned. Every time I try to have another go at bringing it into my life (and of course, I try a lot because it tastes so darn good!), I’m there wide awake at 2am!! . And yet, in the tapestry of my own healing, I feel it’s important, so I’ll get organised (just like I did for sauerkraut) and my teaspoon out, starting *really* slowly. . In the meantime, the beautifully fermented, but less vigourous ‘boza’ (pictured) will deliver its probiotic goodies to my tummy. We all have idiosyncracies, things we’re healing, things that don’t sit right with us and boza – being gluten, dairy and lectin free can offer a delicious (and historic) probiotic. . Videos of my boza process in my story today and thank you @bigbank2riverbank for this picture of your boza fermenting. It was wonderful to talk boza and much more when we met last week.

by

Milk kefir is my nemesis!
.
Fresh, home-made probiotics are *powerful* things. I should know, I’ve spent almost a decade measuring the amount of sauerkraut I have and ever-so-gradually increasing it. I started this because too many fermented foods stop me sleeping. For others, too much might cause tummy upset or skin reactions…
.
What I’ve also learnt, along this journey, is that not all fermented foods are the same. Some are more vigourous, some gentler.
.
For instance, I remember reading in the GAPS book (@ancestralkitchenpodcast episode on GAPS coming soon) that sauerkraut brine is gentler than the actual fermented cabbage.
.
Milk kefir is the undisputed King of fermented foods as far as I’m concerned. Every time I try to have another go at bringing it into my life (and of course, I try a lot because it tastes so darn good!), I’m there wide awake at 2am!!
.
And yet, in the tapestry of my own healing, I feel it’s important, so I’ll get organised (just like I did for sauerkraut) and my teaspoon out, starting *really* slowly.
.
In the meantime, the beautifully fermented, but less vigourous ‘boza’ (pictured) will deliver its probiotic goodies to my tummy. We all have idiosyncracies, things we’re healing, things that don’t sit right with us and boza – being gluten, dairy and lectin free can offer a delicious (and historic) probiotic.
.
Videos of my boza process in my story today and thank you @bigbank2riverbank for this picture of your boza fermenting. It was wonderful to talk boza and much more when we met last week.

… Read More

Instagram

Are crackling bubbles the height of deliciousness on roast pork belly?! . I had to share this bubble with my 8-year old (at least I managed to get it to the table without him victoriously stabbing it with something!). . Check my story today to see how I cook pork belly.

by

Are crackling bubbles the height of deliciousness on roast pork belly?!
.
I had to share this bubble with my 8-year old (at least I managed to get it to the table without him victoriously stabbing it with something!).
.
Check my story today to see how I cook pork belly.

… Read More

Instagram

Early morning ale-making! . The ale (bottom, in the glass container) which contains malted rye and oats, home-cultured yeast and water, is being strained through a colander before bottling for a short second ferment. The bowl on the left is of spent grain – this will be mixed with flour to make a bread. . There are more pictures (including one of my hubby’s dressing gown – it really was morning!) in my story. . And I finally got round to writing up my ancestral beer adventures so far. Read all about it via the ‘Medieval Ale in a Modern Kitchen’ link under the articles section of my profile.

by

Early morning ale-making!
.
The ale (bottom, in the glass container) which contains malted rye and oats, home-cultured yeast and water, is being strained through a colander before bottling for a short second ferment. The bowl on the left is of spent grain – this will be mixed with flour to make a bread.
.
There are more pictures (including one of my hubby’s dressing gown – it really was morning!) in my story.
.
And I finally got round to writing up my ancestral beer adventures so far. Read all about it via the ‘Medieval Ale in a Modern Kitchen’ link under the articles section of my profile.

… Read More