Recipes & Blog — Articles

Welcome to the second instalment of The Cultured Collective's 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. This month we sat down with Hannah Truman of Gypsy Kitchen. Hello Hannah! Please introduce yourself to our readers... Hi, my name is Hannah. I am a qualified nutritionist, plant-based recipe developer and passionate foodie. I haven't always had an easy relationship with food, but it was my own journey of healing that eventually lead me to...

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The silver lining to being on lockdown is that we’ve all got the opportunity to prepare and enjoy home cooked meals. In order to cook good, wholesome food for your family every day, you need a well-stocked store cupboard of good-quality basics. We’ve put together a list of essentials to help guide you through the next few weeks… Preserved Vegetables: With fridge space limiting how much fresh fruit and veg you can store and supermarket shelves stripped bare, one easy substitute to make in order to get your 5-a-day is adding in a portion of preserved vegetables. Kimchi and Sauerkraut...

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 1. Remove and reserve the outer leaves of the cabbage. 2. Core the cabbage and finely slice/shread. 3. 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)...