Ingredients: 2-3 kg of cabbage (preferably organic) Salt, best coarse Himalayan salt, 3 teaspoons/1 tablespoon (or around 20-22 mg) per kg of cabbage (avoid iodised salt as iodine can inhibit bacterial growth enough to prevent fermentation from happening) Water (preferably filtered) Optional: Oranges, shredded carrot Brine: 1 tablespoon salt (or 20-22 mg) per 1 litre of water or 1.5 teaspoon (10-11 mg) per 500 ml of water Crock pot or a jar. Airlock preferred but not essentia
I came across a book "Simply living well" by Julia Watkins in a second hand market in Daylesford couple of years back, and I could not not buy it! The recipe has been adapted from this book, and so far it is the best DIY dish soap that I have tried. It is not perfect perfect, but closest to what commercial dish soaps are like. Ingredients 1 cup water 4 tablespoons white vinegar 1 cup Sal Suds 1 tablespoon jojoba or almond oil 1 tablespoon Vit E oil - optional 10 drops essenti
Soured beets, or specifically kvass from them is used to make traditional Polish Borshch. Many Poles drink it on its own. It is salty and garlicky and very slightly sweet and a bit sour. This is a very traditional Polish take on it. Beets fermenting! You will need: 3 litre jar piece of gauze or tea towel and a string mandoline slicer or knife fermenting weights optional Ingredients: 1 kg beets, organic if you can get them 1/2 garlic bulb, cut across 6 bay leaves 8 pimento see
