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HAPPY KOMBUCHA BLOG — fermented veggies

How to make Kimchi with your kefirko jar- Video

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How to make Kimchi with your kefirko jar- Video

Kimchi, a staple food in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings, including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups and stews. Kimchi is full of beta-carotene and other antioxidant compounds that can help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease. Kimchi is also an excellent source of: Vitamin A. Vitamin C

 

Want to know how to do it/ Watch our video

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Fermented Vegetables: Simple, Delicious and Rich in Probiotics!

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Fermented Vegetables: Simple, Delicious and Rich in Probiotics!

Fermented foods add good bacteria to the gut. This good bacteria helps to do many things like strengthen the immune system and regulate appetite.

Fermented vegetables are a great and tasty way to get a daily dose of probiotics to maintain gut health.

Fermenting veggies is a cheap and tasty way of adding good bacteria too the gut!

Fermentation can also add nutritional value to whatever you ferment. The bacteria produce B vitamins, omega-3 fatty acids, and digestive enzymes not present before fermentation. During fermentation, good bacteria also helps predigest all the vitamins and nutrients in the vegetables themselves, making them more bioavailable to the body. The health payoff of this nutrient boost can be huge.

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What is a water sealed vegetable Crock?

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What is a water sealed vegetable Crock?

Water-sealed crocks are a bit more difficult to find and usually more expensive , but they are generally pieces of art worthy of living on your kitchen counter.

After a water-sealed crock is packed, two half-circle weights are placed into the crock to keep your ferment submerged. Then, the lid is placed into an open moat which is then filled with water. Now, outside air is prevented from entering the crock and carbon dioxide gases created during fermentation easily bubble out. This helps to keep the environment inside the crock rich in carbon dioxide and this in turn helps to stop mold. Try to avoid opening the lid as much as you can though as otherwise you are letting fresh oxygen back inside! 

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Caring for your fermenter and stones

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Caring for your fermenter and stones

 How to care for your fermenter

Prevention is also better than cure so correct cleaning and storage of your crock and weights will make life easier. Here we tell you how to clean and store your crock for everday use and also how to clean if something goes wrong...... 

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Cold weather care for your cultures

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Cold weather care for your cultures

Autumn and winter present special challenges for culturing. As the weather cools, the methods for keeping cultures at the proper temperature must also change and adapt especially here in the UK when the weather can change dramatically from one day to the next. Some cultures will actually behave differently during the winter even when the amount of light and heat are constant, they can change their shape, size and texture and you may notice that the taste also changes slightly. How Can You Keep the Cultures Warm Enough? There are a variety of ways to help keep cultures warm enough...

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