Turmeric

Easy Kimchi Recipe with Turmeric

Our fermented broccoli recipe is without a doubt the most visited page on our blog. We love that fermented foods have become so popular and that the connection between gut health & overall health is gaining more mainstream attention. Be sure to look at some more of our fermented recipes to read more about how these foods can help improve our digestion and benefit our health on all levels. It’s pretty amazing and delicious stuff!
When we first fell in love with fermented veggies a few years ago, Kimchi was one the first experiments we tried in our little Colombian apartment. To be totally honest, it was quite a disaster and one that we look back on and laugh at. Let’s just say that we were naively enthusiastic with the quantities of chilli, ginger and garlic we used. Combined with tropical heat and a really strong fermentation, our entire home was infused with intensly funky smells for days and we almost blew our heads off trying to eat this spicy concoction. We’ve since adjusted our recipe and found a balance of flavours that’s much kinder on tastebuds and body…

Easy Kimchi with Turmeric

Many traditional kimchi recipes contain vinegar, fish sauce, sugar and a paste made of garlic/ginger/chilli, but we’ve steered away from the traditional method in order to create a really simple recipe that still has a lot of flavour. This easy kimchi is made in a really similar way to sauerkraut , but has some extra ingredients that give it a stronger and spicier flavour. We’ve also used white cabbage because it’s grown locally to us and is what we have available.

How much salt to use when fermenting:

Vegetable to salt ratio - the magic formula for ferments
After a lot of experimenting, we've reached a good understanding of the salt/vegetable ratio for pickles and ferments. As a general rule of thumb, we always weigh our vegetables, then add 1.75% of this weight in salt. For example, 1kg of cabbage will need roughly 17.5g of salt. 500g of cabbage will need roughly 8.75g of salt. For reference, 1 teaspoon of finely ground salt is approximately 5.7g. 


Easy Kimchi

Servings: makes 2 large jars of kimchi

Ingredients:

  • 1 kg of white cabbage, sliced finely (roughly 2 small cabbages, but make sure you weigh them before you start)
  • 17.5g of good quality salt (this is 1.75% of the cabbage weight, if you are making different quantities you can calculate it for your amount of cabbage)
  • 2 medium carrots, grated
  • 2 teaspoon of turmeric powder or 1 two inch chopped turmeric root
  • 1 fresh red chilli, finely chopped (adjust depending on how spicy you like it)
  • 2 inch piece of ginger, chopped finely
  • 2-3 cloves of garlic, chopped finely
  • 6-7 black peppercorns
  • 1/2 onion, diced finely
  • 2 large sterilised jars (you can sterilise them with boiling water)

Instructions:

  1. Before you chop your cabbage, peel away 2-3 of good quality outer leaves and put to one side for use later.
  2. In a mixing bowl, combine all the ingredients except from the chilli. Make sure that the salt is thoroughly mixed with the cabbage. If you have time, leave it for 15-30 minutes - this will help draw the moisture out of the cabbage.
  3. With clean hands (or with gloves if you don't want turmeric stained fingers!) begin to mix and massage the kimchi. Continue for around 5-10 minutes, until liquid squeezes out of the cabbage. This liquid will help the fermentation process.
  4. Add the chilli to the bowl and stir in with a wooden spoon.
  5. Add the kimchi to your sterilised jars, pusing down as you go so that no air is trapped in the bottom of the jar. Keep pushing down as you add more kimchi (the back of a wooden spoon is really helpful for this). The idea is to pack the kimchi tightly into the jar.
  6. Once you've filled the jars, continue to push the kimchi down until the cabbage is submerged in some of its liquid. If the mix seems dry, leaving the jar for an hour or so between pressing down can allow more liquid to release.
  7. Fold the cabbage leaves that you set aside at the beggining to form a 'lid' that will fit into your jar. This stops little bits of cabbage floating to the top.
  8. Place the lid on top of the kimchi and again, push the kimchi down with the back of a wooden spoon. The 'lid' should be submerged in liquid.
  9. If you can, put a weight on top of the kimchi to keep it submerged in the liquid. We use a small glass with a weight or pebbles inside.
  10. Cover the jar with a fine cheesecloth and secure with an elastic band.
  11. Now it's time to let the kimchi ferment. Around 7 days is a good amount of time, but some people will prefer more or less. If you live in a very hot climate then you will probably need less time. Everyday, check on your jars and firmly push down the kimchi with a wooden spoon. You should see air bubbles rise from the bottom of the jar and the kimchi should remain submerged in liquid.
  12. After around 7 days, taste the kimchi to see if it suits your taste buds. If it tastes too strong or salty you can leave it a few more days.
  13. Once your satisfied with the flavour, secure the jar with a lid and store in the fridge. It's now ready to be eaten and should last for months if sealed well. We find that the flavour generally improves after the kimchi has been in the frige for a few days.
Easy Kimchi with Turmeric

Have you ever tried making Kimchi? We’d love to hear your experience!

If you liked this recipe please share it with someone or pin it on Pinterest!

Liquorice, Turmeric & Ginger Anti-Inflammatory Tea

This is our current favourite soothe-all tea. Perfect for these dark winter days and full of healing properties. The roots in this tea are both grounding and nourishing. If you’re struggling with stomach problems, a cold, cough or respiratory issues then these herbs can help your body reduce inflammation and soothe any uncomfortable aches and pains. It also tastes great - a delicious combination of sweet, cooling liquorice with the heat of fresh ginger and turmeric. We love to make a big saucepan of this and drink it throughout the day. Let’s explore some of these beautiful herbs in more detail …

Liquorice Turmeric Ginger Tea

LIQUORICE ROOT
(Glycyrrhiza glabra)

Liquorice root is a sweet herbal ally that’s rich in soothing properties. Its anti-inflammatory and detoxifying actions make it a beautiful herb to work with to help heal gastrointestinal issues, reduce pain and help heal from a cold. It’s a demulcent herb, which means it can bring quick relief for sore throats, as it forms a protective film over mucuos membranes in the mouth. It also moistens the lungs, which can help heal a cough.

Liquorice root is also a saviour for the adrenal glands - which can be put under a lot of stress during this time of year! It’s an adaptogenic herb, meaning that it helps the body regulate cortisol (the stress hormone) more efficiently. This gives our adrenals a break and helps our bodies adapt to stressful situations.

It’s quite a cooling herb, which is why we’ve combined it with more spicy, hot roots/spices like ginger, turmeric and black pepper.

GINGER
(Zingiber officinalis)
Ginger is a well-loved root found in many kitchens around the world. It’s great to up your ginger intake during the colder months of the year as its warming properties help promote good circulation & assist our immune systems. Ginger is also anti-inflammatory and helps both stimulate & regulate digestion. If you ever feel nauseous, travel sick or have cramps then ginger is a great ally to have around.

Liquorice Root Tea

TURMERIC ROOT
(Curcuma longa)
Another of our favourite ingredients, turmeric root is also warming and highly anti-inflammatory (if you’ve read this far, you’ll have noticed a theme here!). Although turmeric has been treasured in Ayurveda for hundreds of years, it has really come into the global spotlight recently for its ability to reduce inflammation and mucus throughout the body. It has also been used in various studies as a method to treat cancer. Turmeric’s bitter flavour helps stimulate gastric juices, which in turn encourages healthy digestion. It’s a wonder root with such a beautiful vibrant colour. To help absorption of turmeric’s medicinal properties, we like to combine it with black pepper…

BLACK PEPPER
(Piper nigrum)
We don’t commonly think of black pepper as having much use other than adding flavour to meals, but it’s often used in different remedies in Ayurveda. A little black pepper goes along way, & we’re probably all familiar with the heating properties of the spice. This powerful heat stimulates our digestive system and helps us metabolise food. It also helps clear congestion in our lungs/throat, so it’s great to use if you’re suffering or recovering from a cold.

Liquorice Turmeric Ginger Tea

Liquorice, Turmeric & Ginger Anti-Inflammatory Tea

INGREDIENTS (Makes 1 litre of tea, feel free to adjust amounts)
a 2-3 inch piece of ginger
1 thin stick of liquorice root, broken into pieces OR 1 tablespoon of chopped liquorice root
1 teaspoon of ground turmeric OR a 2 inch piece of fresh turmeric root
5-6 black peppercorns
1 litre of water

METHOD
1, To prepare the ginger, either grate it or crush it in a pestle and mortar. This ensures that all the essential oils are released and that the water can extract all the medicinal properties.

2. Add it to a sauce pan with all the other ingredients. Bring the tea to a boil and then simmer on a low heat for around 10-15 minutes.

3. Strain the tea before serving. If you don’t want to drink the tea all at once, you can leave everything in the pan to allow it to infuse for longer. If the taste becomes too strong you can add extra water.

4. Relax and enjoy!


What’s your favourite type of tea to make during Winter?
If you enjoyed this post, please share it with someone <3

Roasted Courgette (Zucchini) with Turmeric and Fennel

There's an abundance of courgettes (zuchinnis) growing in our garden right now, which is such a joy! We're growing 2 types, one of which is the Tromboncino variety .... the most delicious variety of courgette we've ever tried. The garden looks so beautiful this time of year, full of green and yellow shades and buzzing with bees. Growing your own food is rewarding on so many levels.

With all the courgettes around, we've been trying to find some different ways to enjoy preparing this vegetable. This recipe is one of our favourites, and although it's very simple, the flavours are delicious and it makes a great side dish to so many meals. If you've read our blog before, you'll know that we love turmeric and try to add it to our food whenever possible! We've also added fennel seeds for a burst of flavour, plus they are great for the digestive system. We love to serve this with curry or dhal, but it would be delicious with a risotto, stew or mixed into a fresh salad bowl.

Roasted Courgette Turmeric Fennel
Roasted Courgette Turmeric Fennel

Ingredients (serves 3-4 as a side dish)
3-4 medium courgettes (zucchinis)
1 teaspoon of turmeric powder
1 teaspoon of fennel seeds
1 tablespoon of organic olive oil
fresh pepper and salt to taste

Method 
1. Grease a large baking tray and pre-heat the oven to gas mark 6. 
2. Cut the courgettes in half, long ways. If the courgette has a lot of seeds in the middle, scoop these out with a spoon. Some varieties have more seeds than others. 
3. Cut the courgette into small cubes and place onto the baking tray. Pour over the olive oil, spreading evenly. Add the turmeric, fennel seeds, salt & pepper, mixing well with your hands. 
4. Bake for around 20-25 minutes. We like to leave them with a little bite. 
5. Serve and enjoy! 

Roasted Courgette Turmeric Fennel

What's your favourite way to prepare courgette/zucchini? We'd love to hear from you! 

If you enjoyed this post, please share it <3

Raw Turmeric Flaxseed Crackers

We've been dreaming of buying a dehydrator for years, so we finally invested in one a few months ago. It's been so fun to have a whole new food gadget to play with, especially during the recent heatwave when we've been craving lighter, fresher foods. These golden crackers are without a doubt our best raw creation so far. They're crispy, delicious and so nutritiously dense due to all the seeds and veggies they contain. We made a huge batch that have lasted us a few weeks, and they are incredible with hummus, avocado, this cashew cheese or so many other toppings! 

Turmeric Flaxseed Raw Crackers

As well as being a beautiful golden colour, flaxseeds are also full of nutrition. We love to eat them every day as they have so many benefits! They are a fantastic source of omega-3 fatty acids and lignans, which can help balance hormones and improve digestion. They are also high in fibre and are a good source of plant-based protein. Soaking the seeds overnight really aids the digestion process and helps remove enzyme inhibitors.

 If you don't have a dehydrator, you could still make these crackers but cook them on a very low heat in the oven, until crispy. 

Turmeric Flaxseed Raw Crackers
Turmeric Flaxseed Raw Crackers

Ingredients
1 cup of flaxseeds (golden or brown)
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of chia seeds
1 cup of chopped vegetables (we use carrot, celery and sweet potato)
1 teaspoon of good quality salt
1 teaspoon of turmeric powder
1/2 teaspoon of ground black pepper
optional extras: garlic powder, celery salt, cayenne pepper, paprika, onion powder. 

Method
1. Place the flaxseeds, chia, and sunflower/pumpkin seeds in 3 separate bowls. Fill each bowl with water until the ingredients are covered (roughly 1 cup of water per bowl). Allow to soak for 6+ hours. The chia and flaxseeds should absorb the water to form a gel consistency. Rinse and drain the sunflower and pumpkin seeds. 
2. In a food processor combine the vegetables, spices and sunflower/pumpkin seeds. Stir in the chia and flaxseed gels until well combined. 
3. Spread the mixture in an even and thin layer onto the dehydrator sheets. Score the crackers into the size you prefer using a sharp knife. 
4. Set your dehydrator on 45-50 degrees, and dehydrate for around 8-9 hours. After this time, peel the dehydrator sheets off and flip over the crackers. Dehydrate for another 8-9 hours until dry and crispy. 
5. Store In an airtight container so they remain crispy for longer! 

Turmeric Flaxseed Raw Crackers
Turmeric Flaxseed Raw Crackers

 

If you enjoyed this post, please share with someone <3