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Nourished by Nature
United Kingdom
เข้าร่วมเมื่อ 8 เม.ย. 2020
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.
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.
Sweetcorn Relish Recipe
Ingredients
· 3 cups frozen or fresh sweetcorn
· 1 red pepper, diced
· 1 red onion, finely diced
· ½ courgette, diced or a couple of stalks of celery
· ½ to 1 teaspoon chilli flakes (optional)
· 3 tablespoons chopped coriander or flat leaf parsley
· 1 to 1.5 teaspoons fine salt
· Juice of ½ lime
· 1 tablespoon raw honey or maple syrup, to be added after the ferment (optional)
Method
1. Combine the corn, pepper, onion, courgette and coriander in a bowl
2. Add a teaspoon of salt, squeezing and massaging the veggies until there is some brine.
3. If you don’t have enough liquid, then cover the bowl with a tea towel and leave it for 30 minutes or so, the salt will continue to pull the water out of the cell walls. Give it another good squeeze and add the extra ½ teaspoon salt to create extra brine, if you need to. A spoonful of lemon or lime juice will also add extra liquid, reduce the pH and add extra flavour.
4. Add the chilli flakes and give it a good mix.
5. Press the mixture into a 1 litre glass clip top jar, more brine will release at this stage and you should see brine above the veggies.
6. Top with a small ziplock bag. Press the plastic down onto the ferment, fill it with water or brine (dissolve 1 tsp salt in 250 mls water) and close the jar.
7. Set aside to ferment, out of direct sunlight for 4 to 7 days.
8. Check daily to make sure the veggies are submerged, pressing down as needed to bring the brine to the surface.
9. You can taste it after 4 days. It’s ready when it tastes slightly sour but still retains some sweetness from the corn.
10. When its ready, add the raw honey or maple syrup, if using.
11. Transfer to a smaller jar or jars, and store in the fridge for up to a month.
For more fermented fun, follow me on all platforms at @benourishedbynature.
· 3 cups frozen or fresh sweetcorn
· 1 red pepper, diced
· 1 red onion, finely diced
· ½ courgette, diced or a couple of stalks of celery
· ½ to 1 teaspoon chilli flakes (optional)
· 3 tablespoons chopped coriander or flat leaf parsley
· 1 to 1.5 teaspoons fine salt
· Juice of ½ lime
· 1 tablespoon raw honey or maple syrup, to be added after the ferment (optional)
Method
1. Combine the corn, pepper, onion, courgette and coriander in a bowl
2. Add a teaspoon of salt, squeezing and massaging the veggies until there is some brine.
3. If you don’t have enough liquid, then cover the bowl with a tea towel and leave it for 30 minutes or so, the salt will continue to pull the water out of the cell walls. Give it another good squeeze and add the extra ½ teaspoon salt to create extra brine, if you need to. A spoonful of lemon or lime juice will also add extra liquid, reduce the pH and add extra flavour.
4. Add the chilli flakes and give it a good mix.
5. Press the mixture into a 1 litre glass clip top jar, more brine will release at this stage and you should see brine above the veggies.
6. Top with a small ziplock bag. Press the plastic down onto the ferment, fill it with water or brine (dissolve 1 tsp salt in 250 mls water) and close the jar.
7. Set aside to ferment, out of direct sunlight for 4 to 7 days.
8. Check daily to make sure the veggies are submerged, pressing down as needed to bring the brine to the surface.
9. You can taste it after 4 days. It’s ready when it tastes slightly sour but still retains some sweetness from the corn.
10. When its ready, add the raw honey or maple syrup, if using.
11. Transfer to a smaller jar or jars, and store in the fridge for up to a month.
For more fermented fun, follow me on all platforms at @benourishedbynature.
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For a person who is truly Vegan and/or allergic to milk products your suggestion isn't helpful. NOT DAIRY FREE
after fermenting for 10 days you say to decant and put in the fridge. How long does it then last in the fridge and once opened?
@@Sarah-e4d5m It will last longer if transferred to smaller jars. Should be fine for at least a month, sometimes carrot kraut is prone to kahm yeast even in the fridge, which isn’t harmful but tastes yeasty and can lead to actual mould which isn’t good. It forms as a white powdery layer so just watch out for it!
I saw something about fermenting potatoes with ACV, then using to bake bread. Not sure how many days the ferment takes, or how much to use. Salt was used there also - not sure if needed, but likely safest.
Please do is now vdo
Breath
Slow do😮slow down
Thank you thats incredible always have leftover potatoes from my organic box
Nice recipe. Do you bake with steam or without steam?
@@dr.pirojavispipardiwalla3927 This loaf is baked without steam!
Do you bake with top and bottom, both heating rods in oven? In the oven, do you keep the fan on while baking this loaf? Also what is the size (dimensions) of your loaf tin? Thank you.
@ I use a fan oven!
Thank you for this recipe, I really enjoyed your video and am going to try this as I have plenty of home-made Kefir xx
great vid, thanks 😊 how do you get your herbs after a few days? Mine look all mushy, so I don't use them anymore, only garlic / ginger / curcuma roots, just tried cardamom seeds today. Yorkshire here, love the 'wee bit' 💜
Very helpful! Thank you! This solves two problems for me: 1) I have an abundance of kefir; and 2) I don't like maintaining a separate sourdough culture. Can't wait to try it! New subscriber. Very best wishes.
Hi Jani where about in Scotland are you. Id like to see the buckthorn being made into juice and know where exatyiy find it in Scotland. Im just south Glasgow in Ayrshire. Cheers thanks
@@Ayewitness I'm in Newton Mearns on the southside of Glasgow. I haven't actually collected any sea buckthorn yet this year!
The full recipe is not posted.
Where do you get the starter tea from Janice?😊
Do you have to ware glove, thanks
@@shilaphillips No it's just because of the turmeric! I didn't want orange hands! 😂
What do I do if there doesn’t look like there is enough brine to cover the vegetables?
@@annawake2046 You can make a brine solution to top it up. Just dissolve a teaspoon of salt in a cup of water (250mls) that's a 2% brine! Better safe than sorry!
Thank you for the information. After 2 courses of aggressive antibiotics I need something to heal my gut which is non dairy. This is perfect information, straight to the point. Ty.
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.
Brilliant, so glad you enjoyed it! 😁
Thank you! I’m making my first batch today.
Are you sanitizing the jar before putting the carrots in? Or will a jar washed with soap and water be enough?
@@BenandAlisha No need to sterilise the jar, a wash in hit soapy water is enough.
The most clear and easy to understand info regarding Kombucha♥thank you 😊
Adding this to my kitchen to do list! Watching lots of your videos today 😊. Hi from Australia 👋
Hope you enjoy!
SLOW DOWN!!!! How fast do you talk!? 😂😂😂😂 take a breath woman! Otherwise great info... but slower would be appreciated!
👍👍👍👍great no fluff but very informative video. Thanku.
Thank you! Perfect tutorial, just info and no nonsense. Lovely lady ❤
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.
@@MoMoMack Well done to your son and hurrah for Kevin! He is obviously very happy and will make you fabulous kefir bread! 😁
Thanks for giving me a smile. Greetings to Kevin if he is still with us. 🙂
Using the base of the butternut squash as a brine weight is genius! Thank you
Is it possible to make this with 3 cups rye and one and a half wholemeal and a cup of treacle/golden syrup and a teaspoon of salt?
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!
You can close the jar by putting a rubber band àround the metal clasp. That way gasses can definitely escape. I have tried it.
I love your channel. Thank you for these great ideas. ❤
Whats the carb content like?
I have no idea!
me too, I would be curious to see how it affect a glycemic test for diabetes
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
Hi, did you massage the veggies in salt and let sit to remove extra water?
Just add the salt along with the other ingredients, this is more of a paste than a brine. 😁
Thank you for the great video, Janice. When using loose leaf tea instead of bags, what would be the ratio per liter? Thank you ❤
Just make it the strength you would drink it. So probably a teaspoon per cup, so between 3 to 4 tsps per litre. 😁
Can I use oat milk, we gave up dairy a month ago and have been vegetarian for over thirty years. So we do not want dairy
Love it 🥰 simples and straight forward goodness 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.
It's called acrylamide.
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.
I make organic soy milk at home from organic beans, can I use them to make organic soy kefir like what you are teaching here ?
Yes absolutely! 😀
Great video, thank you! Hoping for more content from you! /Wave from the US ❤
Your loaf with the homemade kefir looks so delicious!
Great video! I had no idea I could use plant milk for kefir! Thank you!
Such great tips. I feel confident converting my black tea scoby now!
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!
Glad you enjoyed it!
Thank you so much! I'm actually doing this with three cornered leek as my garden is filled with it. Also pickling a load of it.
Brilliant idea, I have loads of 3 cornered leeks too so been using them along with the wild garlic for extra diversity points,! 😁
@@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?
Thank you so much! ❤
no yeast ????