Fermented Raw Foods

The autumn rains here are kickiní in the growth of humanityís favorite vegetable: the cabbage. Itís time to take this staple and ferment the heaven out of it. Eat this Epic Holiday Sauerkraut with your Thanksgiving dinner or leave it for Santa, and you and your family will surely be jolly because this ferment imparts a heavenly amount of nutrition into your body.

The flavor tonight ladies and gentlemen is: Rich green cabbage with a zesty burst of cranberry, lemon, sage and rosemary in a way youíve never experienced before!

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This is what alkalinity in a jar with a side of flavor explosions tastes like. Itís easy, itís cheap and it makes you feel like a true magician. Remember to buy organic produce (for many reasons) but when fermenting itís mostly because a head of cabbage heavily sprayed and fast grown has literally not got what it takes to turn into a fermentation success.
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My version of kimchi is vegan and gluten-free. I am aware that most traditional kimchi is made with fish sauce or soy sauce, but I wanted to create a recipe that vegans and those avoiding gluten can enjoy. Iíve also chosen to go with a simplified method that doesnít require soaking the cabbage in salt water overnight. I have experimented with both methods, and I just find the one I am presenting you with today is easier for beginners. I do not claim to be a kimchi expert, but I do know that this stuff is easy to make and darn tasty.
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