My name is Janice, I am a passionate foodie and Fermentista. That's a fun word for someone who loves to ferment! That is certainly me!
In fact, its become a bit of an obsession, the more I learn, the more excited I become about the power of food, nutrition and especially fermented food and drinks, to heal the body on every level. They are packed with probiotics, taste amazing as well as being simple and inexpensive to make at home.
I personally,follow a plant based diet, packed with seasonal veggies, wholegrains, nuts, seeds and pulses. Sourdough, kombucha, kefir and fermented veggies are a regular part of my daily diet and I've honestly never felt better.
Variety is the spice of life so a focus on seasonal food features highly in my recipes, along with organic and locally sourced when possible.
Here you will find lots of delicious, plant based and fermented recipes, alongside health tips and information.
I recently moved from rural rainwater tanks to town water with chlorine. If you set a large jar of tap water overnight or longer the chlorine will 'gas off' and become suitable for fermentation.
Made your recipe using homegrown sun gold and rosella cherry tomatoes. Oh my goodness it was SO good!! I am totally hooked. Incredibly quick and easy 3-4 days on the counter. So glad you shared the recipe thank you.
My 12 year old son keeps a jar of kefir as a bit of a pet lol. He’s named it Kevin and it has grown to be very large happy grains. So we’re happy to have been able to use a whole cup of Kevin today in this recipe. We’ll bake the bread tomorrow to go with our pasture raised lamb roast. Thank you for your wonderful recipes.
It will be way too dense with that much rye flour! Rye behaves differently and needs more liquid and it bakes really dense! I do 3 cups of white and 1 of wholemeal and that works really well.
So you don't have to open the jars during the fermentation? Might they not explode? How does the liquid get out if the jar is sealed.....or did I misunderstand what you said?
The glass clip top jars with the rubber seal are perfect for fermenting. Any fermentation gases/brine can escape through the seal but oxygen can't get in. There is no need to open the jar until the fermentation is complete. Always open the jar carefully since ferments can still be active and can sometimes fizz up when we open them! 😁
@@janice.nourishedbynature I never ever knew that.... I just thought it would explode....like my kombucha did.....and I used a bottle with those tiny rubber seals (flip tops, like beer bottles) Can't wait to try these carrots made this way!
Thanks for the recipe, great way to use up my milk kefir. Only problem I had was it was dense once cooked (I baked for over an hour), not crumbly inside at all. It smells and taste great but the texture is heavy and moist. I did leave it in the fridge for an additional 24hrs and then outside for 2hrs to get up to room temp. Maybe that was the issue? Any advice welcomed! Thanks
Thanks for that video, nice and clear and I have plenty of home made kefir! But a couple of questions please? If I leave it for 24 hrs in the fridge for a second 'ferment', do I then bring it out and leave to come to room temp/rise somemore? Also is that 200 fan or conventional please? Its all made and starting its 24 hours on the side - really hoping this is going to be good as its a lot quicker hands on time than my current recipe!
Hi Colleen, the fermentation is 24 hours at room temperature, not in the fridge. After 24 hours, it goes into a loaf tin and left at room temperature for another hour or so. I use 200 C on my fan oven. This is the easiest fermented bread you will ever make.
@@janice.nourishedbynature thanks for your quick reply!- yes, it was left on the side (with its shower cap!) about 24 hours ago, now sitting in the tin, oven warming up. Did you say that once it had done the 24 you could put it in the fridge in the tin for another 24? Have you ever frozen it in the tin, pre second 'rise'? I usually make 2 at a time though to save on electricity then freeze one.
I didn’t understand the name of the chemical that potatoes put out when cook in hot oil. Could you let me know??? Love fermented food. Thank you great video.
You got me again. Im a farily experienced kombucha brewer, but was ignorant about coffee kombucha until just now. Thank you for the tutorial and inspiration!
And here I thought I knew some things about fermentation... You taught me a lot in this short video. My mouth is watering watching you try the crispy brown wedges with the hawthorn ketchup. Yum! Yhank you for this video!
@@janice.nourishedbynatureJust finished! I ended up using about 400g of three cornered leek (plus a few random dandelion leaves and parsley), 3tsp ish salt, 200g of mixed seeds, lemon juice and a splash of my own ACV. I had to use extra greenery as there really wasn't much juice, they're pretty thin leaves, it's definitely more of a nut butter / paste. I'll mix with olive oil and a little honey when I use it :) Should I burp the jar during the first week?
is there any way i can stop buying milks? I dont want to drink substitute milks either...(and i'm vegan , so no dairy)....or is there a cheaper and healthier liquid I can use?
I use filtered water since tap water generally contains chlorine which can affect the microbes. Depends on the area you live, some tap water is worse than others!
So, do the grains ever need regular cow’s or goat’s milk bath to be healthy? I’m vegan and would be using plant milk for the kefir, but I’ve heard that the grains may need real dairy ?
The grains tend to deteriorate over time in plant milk and they don't grow, but they will make decent kefir for a few months. If you can't refresh them in dairy you could add another source of food for them to pep them up. A teaspoon of inulin powder works well or a teaspoon of organic mollases but that makes the kefir a muddy brown colour! Hope that helps. 😁
Rye flour is really dense and needs more liquid so I wouldn't add a whole cup or you could end up with a very dense loaf. The most I would add is half a cup of rye. But I haven't tried it with rye myself. I do love rye bread but rye flour behaves very differently to standard bread flour. Hope that helps! 😁
Ok, thanks for the advice. I’ll skip it and just stick with all organic white as I only have that and the rye flour. I’m trying to make more bread so I’m looking forward to seeing how this turns out! I’ll have to rely on feedback from my family as I am GF! May try it with a GF flour at some point too….🤩
Ok, thanks for the advice. I’ll skip it and just stick with all organic white as I only have that and the rye flour. I’m trying to make more bread so I’m looking forward to seeing how this turns out! I’ll have to rely on feedback from my family as I am GF! May try it with a GF flour at some point too….🤩
i have done this with your flours but i dont want to used fortified flour can i make it all whole meal or maybe use same ratio with spelt flour white and wholemeal
This is a great videom but realise that I am trying to cut down on the sugar as that amount of sugar seems alot. Is that where i am going wrong and I use organic cane sugar??
The sugar is food for the kefir grains so the finished drink doesn't contain loads of sugar, the kefir grains metabolise it. You can use organic cane sugar. In what way are you going wrong?
