NOTE: I made this post on my iPhone and cannot format it properly. Sorry for how horrible it must look, but so many people have asked me for this recipe, I thought this was the easiest way to share.
I am a fermenter, not a baker. But for fun I have been teaching myself how to bake sourdough the past few years.
Since the COVID-19 lockdown, I have had to simplify my recipe to the basics:
- taking out any steps that waste flour
- using no specialty baking items
Below is the most simple process with proven results!

STEP ONE - Prepare the Ingredients

Bowl One
Starter 100g (my starter is 50% rye 50% water)
Water 375g
Mixed seeds 50g (hemp, sesame, teff, quinoa, etc...)
Mix everything in the wet bowl with a whisk.
​
Small Bowl
Salt 10g

Bowl Two (470g flour - use whatever is available)
Rye flour 10g
Malthouse Flour 90g
Strong white 370g

Let this sit while you clean up.

Then add the salt to the wet bowl and whisk.

STEP TWO - Mix

​Mix the contents of the wet and dry bowls together with a spatula and/or hand. Stop when it is a bit tacky and can form into a sort of ball.

Then cover with a cloth and let sit for an hour.

STEP THREE - The Folds

Then the folds - follow the Breadtopia method - (https://breadtopia.com/sourdough-no-knead-bread/ see video)
Mix
20 minutes later some folds
20 minutes later some folds
20 minutes later some folds
​
STEP FOUR - Olive Oil, Cover and Ferment
​
Then coat it with some olive oil
Put in a bowl
Cover with a shower cap or plastic wrap

Let ferment on counter for around 6-10 hours and pop in fridge overnight 15-18 hours.
Overall the ferment time should be around 24 hours, with the majority of that being in the fridge.

Instagram post

STEP FIVE

Take out of fridge and coil fold into the bread pan/Dutch oven/baking vessel lined with parchment. (follow the Breadtopia method - (https://breadtopia.com/sourdough-no-knead-bread/ see video)

Preheat oven to 250 Celsius
(If there is no way to cover the bread pan, consider putting a tray of water in the bottom of the oven to help generate steam.)

While oven heating, proof the dough (let it sit on counter and it will rise a bit) around 60 minutes, more or less is fine.

Score the dough - basically cut a line into it.

Cover the bread pan to keep moisture in, and put in the oven.

STEP SIX - Bake

Bake for 40- 60 minutes - my oven is very very slow. Adjust time for your oven!
For a bit more of a crispy crust, try an additional 5 minutes with the lid off.
If the bottom is soft, just pop it back in the oven upside down for a few more minutes.

STEP SEVEN - Wait
​
Wait until it cools before slicing.
Enjoy!

(Raw, Vegan, Gluten Free, Sugar Free, Fermented) 

Salsa is always popular, by fermenting it the taste is even more extraordinary and it lasts longer!  Basically, it is your normal salsa recipe, with some extra salt, then jar it up and letting it sit on the counter a couple of days to ferment.

I love that it lasts a long time in the fridge once it is made, but it might not last so long because it is good. The first bite is a bit strange, sort of fizzy like it has 'gone off' but this is what you want... after that it gets addictive.

You can ferment your regular salsa by making yours as usual, and following the directions below.

 

Ingredients

• 1 kilo of tomatoes, diced
  
• 1 large onion, minced small
  
• 4 cloves of garlic, minced small
  
• 1 bunch of cilantro, chopped with leaving some leaves whole
  
• 1 bunch of spring onion, chopped small
  
• Optional - 1-3 chopped chilies
  
• 2% of the overall weight in Celtic sea salt or pink Himalayan salt
  

 
Directions

• Prepare all of the ingredients above as instructed
• Mix everything except the salt
• Weigh your salsa on a digital scale
• Add 2% of the overall weight in salt
• Mix well
• Put in a closed jar, leaving at least 20% of space at the top of the jar for expansion

Let sit for 2-3 days, until it is slightly fizzy.

Store in the refrigerator, fermented salsa will last for weeks.

Serve it with chips, on salads, in tacos or burritos, over fish, however you would normally enjoy your salsa!

Fermented Salsa - some other methods
Fermented Pico de Gallo
Probiotic Kombucha Salsa with Grilled Pineapple

Photo: Fermented Salsa, Raw Cashew Not Cheese, Raw Buckwheat Crackers, and a bowl of flowers my daughter put on the table.

Milk Kefir Cream Cheese
This is my favorite way to consume milk kefir - as healthy probiotic filled kefir cream cheese!  It is super easy to make, and tastes better than any store bought cream cheese or 'shmear' I have ever tried.  

Ingredients

• 1 liter of thick dairy milk kefir (goats milk is great!)

 
Directions

• Remove kefir grains and 10% of kefir to use to start your next batch of milk kefir
  
• ​Strain through a nut milk / Chinese soup bag
• Put bag in a colander, in a glass bowl
• Put a weight on top and let is strain and ferment on the counter for 24 hours 
• Stop straining when it gets to the thickness you desire
• Flavor to use as a dip or spread
• Save the whey for future use
  

Flavor Ideas for Kefir Cheese

• Nutritional yeast, smoked paprika, onion powder, high mineral salt
• Mixed herbs and garlic powder, high mineral salt
• Fresh herbs, scallions, high mineral salt
• Chopped sun dried tomatoes, basil, high mineral salt
• Dried apricots and cinnamon 

NOTE:  For Vegan, Non-Dairy, Nut/Seed Fermented Cheese - click here

This works as a yummy spread, a dip, a sauce, however you want to use it.  It is easy to make, and flexible to flavor.
The fermentation gives it a special tang, plus probiotic goodness.  You can make it without the water kefir grains, and it will still be yummy, just not fermented

Ingredients

• 2 Cups of nuts or seeds (soaked at least 8 hours)
  
• 4 Tablespoons of water kefir grains
  
• Filtered water (enough to blend everything smoothly)
  

Directions

• Blend in a high power blender (Like a Vitamix - see more here)
  
• Strain through a nut milk / Chinese soup bag
  
• Place the nut milk / Chinese soup bag in a strainer, and place the strainer in a bowl
• Put a weight on top and let is strain and ferment on the counter for 24 hours 
  


• At this point can flavor and use as a dip or spread
• Alternatively, put in a cheese mold and let dry for days in a low temperature dehydrator (less than 115  F).  You can then let it ‘age’ and get a harder ‘cheese’ to be used like a Parmesan. 

Flavor ideas
Cheesy - nutritional yeast, onion powder, salt, pepper, herbs
Spicy - nutritional yeast, smoked paprika, garlic powder, salt, pepper
Herby - Fresh or dried herbs of your choice, salt
Fruity - Dried apricots

Hints
Try mixing your nuts or seeds!  
Macadamia and cashews
Sunflower and sesame

(Raw, Fermented, Gluten Free, Vegan Option)

These two cakes go together perfectly and are enjoyed by children and adults alike.  Best of all, everyone gets a thin slice of each. These are a bit different from the usual raw cheesecakes, as I add probiotic fermented goodness by using water kefir in the middle layer! 

Each cake is measured for 1 deep 9 inch springform pan or two shallow aluminum pie dishes.  

The Base (the same one from Our Birthday Cake)

• 1 Cup (around 16) de-stoned dates
  
• 1 cup of nuts (cashews, macadamia, almonds, etc...)
  
• 1 cup shredded coconut
  
• 2 Tablespoons raw cacao powder
  
• 1/2 Tablespoon vanilla powder
• 1/4 teaspoon pink Himalayan salt
  

Put in a food processor and blend well.
Put in a pie dish or tray, cover with parchment paper, then smoosh down until evenly flat on the bottom.
Put in freezer or fridge.

You could also add some berries, fresh, frozen or dried on the top of the cake - my daughter likes a heart shape!

Another option is to get fancy and make a 'layered' cake by doing the base, then half of the white middle layer, freeze for a while, then half of the chocolate cherry middle layer. 

Notes: You must take it out of the freezer about 20 minutes before serving so it is soft enough to cut.  It will eventually melt, so it should be eaten cold.  You can see in the photo the texture of the white is perfect, while the chocolate was still a bit frozen when sliced.  If you have leftovers, wrap the pieces individually in the freezer so it is easy to eat one piece at a time.

Credits:
http://www.therawtarian.com/raw-cheesecake-recipe
http://gliving.com/blackforest-chocolate-cheesecake-2/

(Fermented, Gluten Free)

I first heard about jun kombucha shortly after I started making regular kombucha. It was always mentioned as 'secret' and 'special' the 'champagne of kombucha'. I couldn't really imagine how different it was until I started to make Jun.  After sharing it with one friend she said it was like sauvignon blanc!  

I love jun for the smooth gentle taste, the slight effervescence and the fast brew time.

Here are a few ways jun kombucha is different from regular kombucha:

Intrigued?  Here is how to make your own jun kombucha!

Please adjust the amounts based on the size of your fermenting jug, I use a large jug! The amounts are flexible so a bit more or less will be fine, just be sure your 'tea and honey' tastes sweet.   
You can easily reduce this recipe for a one liter jar**  

Ingredients

• 1 x jun SCOBY - any size, it will grow to fit your container
  
• 6 liters of boiled water
  
• 1/4 cup of green tea leaves 
  
• 1.5 cups of raw honey (do try to use raw honey, if not use the most natural honey you can find)
  
• 1 cup (or more) of jun kombucha or apple cider vinegar for a starter for your first batch (approx 20% of the amount of liquid you are making)
  

Directions

• In a large pot boil 6 liters of water
  
• While the water is heating, put 1/2 cup of green tea leaves in a  tea ball, nut milk bag or Chinese soup bag.  If you are using tea bags, then just leave them in the tea bags. 
  
• As soon as the water boils, turn it off and soak/swish the tea leaves/bags in the just boiled water for 1-2 minutes.  (You can opt to leave the tea in much longer, both long and short times work, so try both and see what you prefer taste wise.)
  
• Take out the tea leaves after 1-2 minutes.
  
• Cover the pot, and let it sit to cool to just above room temperature.
  
• When the water is still warm, but not not, add the honey, you will need to stir a lot to be sure it is melted and mixed in well.  
  
• Taste the mixture - it should taste sweet from the honey.
  
• 
  
• Gently pour into your fermenting jug or jar
  
• Add the 'starter' - either jun kombucha or apple cider vinegar
  
• Add the SCOBY
  
• Cover with a muslin or cotton cloth and tighten with a rubberband (to keep bugs out!)
  

Let it sit somewhere it will not move.  All kombucha hates to be moved - a very solid kitchen counter, a shelf that is part of the foundation of your house, a very stable shelf that does not shake when touched.  Keeping it still especially helps the SCOBY develop nicely.

Taste after 3-4 days, it should be ever so slightly effervescent and slightly sour.  Leave for another day if still sweet. 
HINT: After the Day 3, check often.  Jun often becomes 'perfect' at somewhere between Day 3 to Day 4, and it goes from perfect to 'a bit too fermented' very quickly.  So if you taste it and it is 'perfect' do bottle it at that point.  If you have some that is 'a bit too fermented', don't worry, just dilute it a bit when you drink it, it's still delicious!

Enjoy straight up, flavor with a 'second ferment' or diluted with your favorite drinks.
Many people enjoy the taste so much they don't do a 'second ferment', but do experiment to find how you like to drink it.

Remember not to drink it all, save 10% to use as a starter for your next batch!

** Note
These are the amounts for one liter
1 x Jun SCOBY
1 liter of boiling water
2 teaspoons of green tea (or two tea bags)
4 Tablespoons of raw honey
100 ml (or more) of starter (jun kombucha or apple cider vinegar)

Resources
Jun SCOBY - if you can't get one from someone near you, try Brooklyn Kombucha, they describe it fabulously in this article, which also has links to the kits they sell:
http://www.kombuchabrooklyn.com/blog/jun-honey-based-kombucha/

Local Honey in Hong Kong:
http://www.wingwobeefarm.com.hk/
http://beesnest.hk/
http://www.hkhoney.org/home.html

Local Honey in Thailand:
http://en.drg-organicsherbs.com/14531955/raw-organic-honey-100-longan-flower

Raw Organic Honey from iHerb, shipped globally:
YS Organic Bee Farms Organic Raw Honey

Book: 
The Art of Fermentation by Sandor Katz

(Gluten Free, Sugar Free, Vegan Option) 

My kids love porridge. They often request it, but they know they have to request it at least the night before.
Why?

Because I soak it for 12 hours first! Soaking makes it easier to digest, and with naturally fermented probiotics too.

Sometimes I double the recipe thinking it will last two days, but instead the kids insist on having it as part of their dinner, like tonight!

Photo: oatmeal soaking the night before with some whey




Night Before

• 3 Cups gluten free oats (rolled, not instant)
  
• 3 1/2 Cups of warm water
  
• 1/4 Cup of whey or water kefir* (or you can use 2 T of milk kefir)
  
• 1 finely grated apple (for natural sweetness)
• 2 Tablespoons of cinnamon
• 1 Tablespoon of vanilla (either extract or powder)
• Mix together in a large glass bowl.
  
• Cover
  
• Leave in a warm place (on top of the fridge for me!)
  

* water kefir to make it vegan

Morning

• Add more warm or cold water** if you need to, and mix well
• Serve! No 

No need to warm it or cook it - this way the probiotic goodness remains beneficial for your body!

** You could add milk or yogurt instead of water - milk kefir, almond milk, coconut yogurt, etc...

My kids like to eat it with a huge dollop of yogurt (coconut yogurt to make it vegan).

Depending on your taste, you can add raisins to make it sweeter, or more apple, or other natural sweetener of your choice.  You can also add more fruit or nuts - it's a nice base to customize as you desire.

You can also try it with other grains, but my kids are oatmeal fanatics at the moment so I am sticking with what they eat!

Kefir grains love to travel! Mine come with me everywhere and thrive in each new environment.

Many people have asked how to pack grains for travel, this is how I do it.

• Place 2-4 Tablespoons of kefir grains in a glass or plastic container
  
• Wrap in a paper towel
  
• Wrap in aluminum foil
  
• Place in a zip lock bag
  
• Keep in the fridge until right before you leave, then place between layers of clothing in your checked luggage.

That's it!

Why do I wrap so much? Partly for insulation, partly because the grains get so excited they often leak a bit, so I want to maximize my chances of keeping them contained and my clothing dry.

When you get to your destination, start fermenting right away. If for some reason you cannot, then just put in the fridge until you can.

To make things even easier I always bring a plastic strainer, funnel and a bag of coconut sugar so I have everything I need. If there is not a glass jar, I buy one to use for the duration of our stay.

Happy travels!!