Tag Archives: fermented salsa

Fermentables ..

Hands up, I am the first to admit that until recently my knowledge of fermentation was limited to a hard earned, rather-better-than-average, understanding of champagne production. Although I also had the vague but enticing comprehension this process, when applied to cabbage, was “good for me” I could not, hand on heart, tell you why.

So, withdrawing Bollinger et al from the equation, what is this swelling buzz for fermentation all about? And why am I now fully converted to this health conscious coven after just one happy afternoon chopping vege and talking intestinal health with our ferment guru friends, the F clan?

One word, Jerry. Gut health. 😉

Yes, people! The time has come to give my gut flora some love. Needed oh-so-much after unknown measure of antibiotics and more than a decade of practically pathological dedication to Dettol hand wash (aka living in Saudi Arabia) has surely decimated their numbers.

Yoda-esque wisdom from Mrs F explained I can eat fibre until the cows come home from eating fibre, but until these babies are flourishing neither will my digestion be.

gut-health-diagramAny idea as to what’s happening in your gut?

Does this strike a chord?

Need to know more?

More?

More?

I know!

Red letter day, right?

Another piece slotted into the puzzle of me. Yay!

How much am I loving this journey to discover the secrets of good digestion and my bio-individuality along the way? 🙂

The good news is, fear not!

Armed now with the know-how to reinoculate my gut, I am set to give this microscopic population the belated dedication they deserve.

And, thanks to my homegrown experts sharing the love in their kitchen, I am forgetting probiotic pill popping in favour of …….. the fermentables!

F family kitchen fashion. Super yummy and good for you too! 😉

Just a little on your plate every day for optimum gut function.

Old-fashioned, simple, good.

 

 

 

KYLIE’S GO-TO FERMENTS FOR HEALTH

Easy peasy, cost effective, oh-so-oh-so good for you and tasty! These trending probiotic must-haves are just a few of an endless array of the ferment-based goodness set to kick start gut health with an overflowing smorgasbord of benefits.

Kylie’s sauerkraut with apple and cumin

Yes-it’s-fermented salsa

Fermented Carrot, Ginger and Currant Salad

Turmeric/ginger gut tonic

Watch this space for kombucha tea featuring at a happy hour near here soon!

Why not choose such yummy additions to your plate and “cocktail” glass in support of systemic wellness, digestive health and the proper functioning of your immune system? Winner, right?

Love to know how you get on.

Am I feeling the benefit? Yes! 😉

Like me and still need to know more?

ferment-for-health

** beyond massive and special thanks to Kylie and Geoff for sharing their own hard earned, heartfelt knowledge xx **

Recipe Love | Yes! It’s Fermented Salsa

salsa

Right to left, Yes-It’s-Fermented Salsa, Fermented Carrot Ginger & Currant Salad, and Kylie’s Kraut.

Kylie’s Yes-It’s-Fermented Salsa

For improved gut function, as a tasty dip, to flavour meals. Yum!

MAKES:   approx. 1.5 litres   PREP TIME:   10 mins   FERMENT TIME:   3 days

1.4 kg fresh tomatoes or 800 gr canned, peeled, whole toms (liquid drained off)
1 small onion, diced (quartered in TMX)
1-2 cloves garlic, diced (whole in TMX)
1-2 chilis, seeds optional, rough chopped
1 teaspoon sea salt
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
Cracked black pepper to taste
Juice of 1 lemon
Juice of 1 lime
1/2 cup whey or sauerkraut juice
1 large bunch of fresh coriander, coarsely chopped

A Thermomix or blender
A 2 litre sealable glass jar, or two smaller jars

Place all ingredients except cilantro in TMX/blender and process until chunkily smooth.

Add coriander and turbo/pulse a few times.

Jar and seal.

Leave to ferment for 3 days at room temperature out of direct sunlight. Remember to “burp” your jar morning and night to prevent a build up of carbon dioxide.

Salsa should then be stored in the fridge and will no doubt be good for longer than it will take you to eat it! i.e. 4-6 weeks as a stab.

As Kylie says, if it’s not rotten .. it’s good! 🙂

Enjoy!