Ingredients: 2-3 kg of cabbage (preferably organic) Salt, best coarse Himalayan salt, 3 teaspoons/1 tablespoon 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 per 1 litre of water or 1.5 teaspoon per 500 ml of watter (or 20 mg petr litre of water) Crock pot or a jar. Airlock preferred but not essential. 2.5 kg cabb
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
There are many recipes out there. Soured beets, or specifically kvass/fluid from the jar is used to make traditional Polish Borshch. But many Polish people drink it on its own. It is salty and garlicky and very slightly sweet, a bit sour. Other recipes for beet kvass include ginger and other ingredients, they are mainly used for drinking. This is a very traditional Polish take on it. Beets fermenting! You will need: 3 liter jar piece of gauze or tea towel and a string mandoli
