Simple Sauerkraut : A Guide For Beginners

Many fermentation journeys begin with sauerkraut. It’s a versatile, forgiving ferment making it perfect for beginners to experiment with. INGREDIENTS 1x head white cabbage Salt 2-2.5% by weight of cabbage (we use Himalayan pink salt, but sea salt works just as well - just steer clear of table salt!) 1 TBS Caraway Seeds METHOD Remove and reserve the outer leaves of the cabbage Core the cabbage and finely slice/shread Add salt to the shredded cabbage and massage and turn until the cabbage releases it’s water and a bribe is formed (this stage can take 10-15 minutes) Add caraway seeds and mix through Add the cabbage layer by layer into a clean glass jar (we like weck, Kilner and Fowlers Vacola)

Collard Wraps with Tempeh & Walnut Falafel & Kimchi Veganaise

These delicious vegan wraps are so moreish and make an excellent packed lunch if you’re in the market for something lighter but portable. If you can’t find collard greens then white or spring cabbage would be a good alternative. Makes 6-8 rolls To make the falafel Preheat the oven to 180C 1 red onion, chopped 2 cloves garlic, chopped 1 tbsp coconut oil 20g parsley 20g mint 100g walnuts 200g tempeh 2 tbsp gram flour (or any other GF flour) 1 tsp cumin 1 tsp baking soda 1 tsp salt ½ tsp black pepper Sauté the onion in the coconut oil until translucent. Add the chopped garlic and cook for 1 minute. Remove from the pan and cool. In a blender pulse the herbs and walnuts until finely chopped. Then

Eva Humphries' Duck Egg Bibimbap w White Miso & Turmeric Kimchi

Serves 2 You'll need... 2 Clarence Court duck eggs 2 TBS of The Cultured Collective White Miso & Turmeric Kimchi (Where To Buy) Rapeseed oil for cooking Salt & Pepper to taste For the quinoa 150g of quinoa, cooked 1 large carrot, peeled & grated 2” piece of ginger, peeled & grated 2-3 spring onions, finely sliced For the hot sauce 1 red pepper, deseeded, divided into four 2 red chillies, halved lengthways, deseeded 1 tsp of miso paste 4 tsp of tamari (gluten-free soy sauce) 2 tsp of apple cider vinegar 1 clove of garlic, crushed 1 TBS of sesame seeds, toasted 1 TBS of rapeseed oil 1 TBS of water Suggested toppings Sautéed mushrooms Wilted Spinach Method To make the hot sauce Preheat the gril

Eat & Greet w The Wholefood Warrior Eva Humphries

Welcome to the first instalment of The Cultured Collective's new blog series Eat & Greet where we're talking all things food, health and wellness with some of our favourite people and sharing delicious recipes to inspire you to get experimenting with kimchi and sauerkraut. Hello Eva! Please introduce yourself to our readers... Hey, I'm Eva Humphries, a BANT registered nutritionist with a realistic view of healthy eating. Somewhere along the way, we managed to make nutrition super complicated so I do my best to debunk those diet myths and encourage individuals to eat more "whole", unprocessed, foods. I'm a firm believer that good nutrition just comes down to eating more nutrients and not cutt

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