sharing raw, vegan recipes and advice

Spicy, sour and sweet and easier than you think to make. It only takes about 30 minutes of prep and then some patience...

I Made Raw Sauerkraut and YOU Can, Too!
Sauerkraut is very good for you and very tasty too.
It is made by a natural process of lacto-fermentation. You can read more about lacto-fermentation here: http://en.wikipedia.org/wiki/Sauerkraut

Safety information from Wikipedia:
"Once made, sauerkraut is a very safe food because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage. This is not necessary if the raw sauerkraut has been properly made and stored, and will needlessly diminish the nutritional value. A slimy or excessively soft texture, discoloration, or off-flavor may indicate spoilage."

Raw, fermented sweet pickle relish. Made sauerkraut style and chock full of lovely probiotics.
I love this on my salad, in soups or as a snack with some raw crackers

I can't eat raw cabbage because it gives me gas. Fortunately, fermented cabbage, aka saur kraut, is a flatulence-free way for me to get the goodness of cabbage into my diet. Cabbage is also an amazingly cheap anti-cancer superfood. One important step in making saur kraut is to shred and massage the cabbage well enough so that lots of juice oozes out from the cabbage. I never have time to do that! So, I came up with this simple method for juicy saur kraut without the sore muscles from all of the shredding and massaging. It relies on juicing some of the cabbage and using the cabbage juice as a marinade. I hope you like it!

This yogurt is thick, tangy and creamy. Makes a GREAT tzadsiki.

The probiotic liquid I use is by SCD and is called “Efficient Microbes-Original”. I got it at my local japanese market. Website www.scdworld.com on the bottle.

I haven’t fermented the other ways, but according to my books, miso or rejuvelac should work.