Today was all about fermenting food. Fermenting food is very healthy since it is providing the body with natural beneficial bacteria to populate your digestive tract and help keeping you healthy.
So we started with Sauerkraut. A mixture of cabbage, kohlrabi, celery, parsnips, carrots, beets, ginger and a pear. I skipped the carraway seed since it’s the only spice I truly don’t like at all. For saurekraut to ferment, the mixture has to be worked together until juices are flowing. We then covered it, sealed it and now… we wait for mother nature to do her magic!
We also started some yogurt and Tofu which we will probably check tomorrow. Of course no soy or dairy involved!
We also made a green olive salad dressing that was just perfect for your salad for lunch. I actually put a little more garlic that the recipe asks for but I absolutely love garlic! I also love spicy food so I actually doubled the amount of Thai Chile in our Almond-Chili dressing recipe which we did next.
Mango Chutney was also prepared for the following day’s lunch… can’t wait!