HAPPY WORLD VEGAN DAY!
How have you been celebrating? Me? I've been chilling out, too exhausted to do anything else! I'm still managing to fight off the cold that everyone has, so rest and relaxation is what is in order. I've been surrounded with people who have colds and chest infections so how have I managed to fight it off? I believe a lot of that has to with my diet and being vegan, so another plus to a vegan llifestyle, the other reason is my beloved aromatherapy.
As I've been chilling rather than celebrating I thought I'd share with you something I did last month which was new and exiting, I went on a vegetable fermentation workshop which was awesome! Yes I made some Kraut!
Emma from Wild Pickle runs the events, and teaches you how to make and experiment with kraut. Emma also holds Kefir workshops and I will be attending one of those very soon. She is extremely knowledgeable and is happy to answer any of your questions.My friend "the gardening angel" couldn't believe how healthy and vibrant Emma's skin was, Emma is a great advert of vegetable fermentation! The workshops are fun and relaxed and you get to make your own Kraut.
Emma supplies everything you need including local organic vegetables from which you can choose from to pair with your cabbage. You don't need to take anything with you, Emma has it sorted including handouts so you don't forget what to do. Emma is full of energy and extremely passionate about health and well being from the inside out. I was amazed to find out that we have around 500 species of bacteria in our gut all doing different jobs and weighing in at about a kilo!
I paired my cabbage with onion, garlic, red pepper and oregano. Here's me massaging the ingredients, and yes those are my hands on Emmas website too!
As you can see the bowl was completely full with ingredients but it didn't take long before I had a pool of liquid and I was able to stuff the mixture into my jar.
Emma made one with carrots, onions and fennel seeds (I think), my friend the gardening angel made hers with onion, garlic, ginger and carrot.
We used the heart of the cabbage to force the mixture under the brine
And the finished result....
If you've never tried kraut before then give it a go it's extremely good for you and if you're local why not attend one of Emma's workshops.