(Fermented, Raw, Gluten Free, Vegan, Refined Sugar Free)
(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.
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.
Fermented, Gluten Free, Sugar Free
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.
Flavor Ideas for Kefir Cheese
NOTE: For Vegan, Non-Dairy, Nut/Seed Fermented Cheese - click here
Raw, Vegan, Gluten Free, Fermented, Sugar Free
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
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
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)
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.
(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**
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!
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)
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:
Local Honey in Hong Kong:
Local Honey in Thailand:
Raw Organic Honey from iHerb, shipped globally:
YS Organic Bee Farms Organic Raw Honey
The Art of Fermentation by Sandor Katz
(Raw, Gluten Free, Sugar Free, Vegan Option)
Coconut yogurt is a healthy snack, with good fats and probiotics. Add chia seeds and you get the added boost of fibre and omega-3!
This is one of my all time favorite breakfasts or snacks.
You can either mix this up for a casual bowl, or layer it beautifully in champagne glasses for a lovely parfait. It makes a perfect breakfast or morning snack at your desk. It is easy to make up the night before and store in the fridge too!
** Note - Coconut yogurt is very filling, I often find just a 1/4 cup is enough for one sitting, so start small as you can always add more.
*** Substitutions – instead of coconut yogurt kefir, you could use milk kefir, whole fat plain greek yogurt or whole fat plain yogurt. Do be sure to choose a yogurt with no added sugar.
(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.
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
* water kefir to make it vegan
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!