Cultured Living in Shenton Park, Western Australia | Shopping & retail
Cultured Living
Locality: Shenton Park, Western Australia
Phone: +61 403 779 969
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25.01.2022 Weve always known that diet and other lifestyle factors are the driving force behind the epidemic of chronic illness disease and degenerative disease. Now, not... surprisingly, we are seeing that theyre also driving the risk of hospitalization and death due to the recent virus. When your lifestyle factors are incongruent with your your genes /biology, the result of the mismatch will be a lowering of the immune system, and hence greater susceptibility to viruses, illness and disease. This shouldnt be a surprise to anyone. As Ive always argued, your health has less to do with your hard coded genes (genetics) and more to do with your lifestyle factors (epigenetics) Our modern environmentincluding ultra-processed and refined food, tap water, too much sedentary time, not enough sleep, excess exposure to artificial light and EMFs, use of toxic personal care products and cleaning products, and chronic stress- all serve to lower our health, our immunity and our resilience to pathogens and viruses that are around us all the time. If youve invested in your health by dialling in your diet and other lifestyle factors then trust that your strong immune system will afford you the resilience to fight off viruses and pathogens that we are constantly exposed to. We are now being exposed to more and more threats that our ancient DNA is struggling to deal with, so focusing on building strong immunity and resilience and reclaiming and maintaining vibrant health is taking on greater importance in all areas of our life. This is what Ive been arguing for over a decade and now is the time to focus on it if you havent already.
24.01.2022 Kombucha enquiries have definitely increased this week. For those who want instant Kombucha we have a limited number of crocks which are ready to go with established scobys. No need to wait weeks for a large Scoby to grow in your crock. Pick up from Shenton Park, Perth as these can not be shipped. Empty crocks can of course be sent Australia wide. Please enquire via email [email protected] or visit our online store www.culturedliving.com.au #culturedlivingaus # Kombucha #Scoby #kombuchacrock #makeyourownkombuchaathome
23.01.2022 They taste like real pickles...the ones you get on burgers at Hungry Jacks. Let me tell you, that was a real compliment coming from my daughter who apparently doesnt like the taste of fermented foods. The method I used did not involve adding any brine. All that is needed is pickling cucumbers thinly sliced, 3.5 - 5% salt (with no additives), some pickling spices of your choice (I used fresh dill and garlic slices), some leaves with tannins to help keep crunchy (I used b...ay and grape vine leaves), something to weigh them down (ie glass weight) and preferably an airtight jar with airlock to allow gases to escape and keep the environment in the jar free of oxygen. I used our 1.5 litre Fido Pickler for this ferment. I mixed the ingredients through and gave a light massage before pressing tightly into my jar and making sure there were no air pockets. It is important to fill the jar to approx 1-2 from the lid as too much air/oxygen is not desirable. Whole pickles would of course need brine added #realpickles #fidopickler #culturedlivingaus #dillpickle See more
22.01.2022 I am officially obsessed with making vinegar. This will hopefully become a delicious apple, raspberry, sage vinegar. How gorgeous is that colour! #vinegarmaking #culturedlivingaus #makewinethenvinegar
22.01.2022 Sometimes a ferment does not turn out as well as expected. That was the case with my Immunity Kraut made at the beginning of Covid. Not one to waste anything I added a cup of it into my salmon quiche yesterday and it turned out perfect. Alternatively if your kraut isn’t to your liking or too salty you could dehydrate it and use to sprinkle over other foods or add into other dishes. In Europe it is common to add kraut into hot foods, one example being Zuurkoolstamppot (a Dutch dish of mashed root vegetables with sauerkraut added). The recipe for this can be found in the the book Fermented Vegetables #fermentedfoodideas #culturedlivingaus #fermentedvegetables
22.01.2022 Love this time of the year as it is starting to cool down. Great gardening weather and also better temperatures for fermenting. Instead of always making the same old sauerkraut recipe why not experiment with some other vegetables. This is a kohlrabi/carrot kraut seasoned with caraway and tarragon. Made exactly the same way as a good sauerkraut is made ie just add 2% salt and massage until it makes its own brine. #fermentedveggies #probioticfoods #culturedlivingaus
21.01.2022 There are so many myths circulating about Kombucha. Perhaps the most common is that you must use true tea (Camellia Sinensis). Over the years Ive experimented successfully with many different teas including herbal teas. So if youve got some spare scobys in your scoby hotel, have a go and you might find a new favourite. This idea might also appeal if you wish to avoid caffeine, are interested in the healing qualities of a particular herbal tea or just want to try some ne...w flavours. It is always recommended, however, to avoid any teas with oils such as peppermint, citrus or artificially flavoured teas. The options are endless....hibiscus, rosehip, elderflower, jasmine, rooibos, lemon verbena, elderflower, raspberry leaf, dandelion, nettle, yerba mate, butterfly pea, lemon myrtle, moringa, or even coffee. You may feel more comfortable mixing the herbal teas with a black or green tea. Some of the herbal kombuchas may take longer to brew so just keep tasting as you go along and of course if something goes wrong with the brew the whole lot should be discarded. The most important thing to remember is to ensure you use enough starter tea when you start your new brew ie cup starter per litre of tea. One of my favs is lemon verbena - I have it growing in my garden and I simply grab a handful of leaves to make the tea. #kombuchabrewing #herbalkombucha #culturedlivingaus #kombuchatea See more
20.01.2022 I intended posting about Fire Cider but much easier really to share these gorgeous photos with you all. Fire Cider is a perfect addition to your daily wellness routine. It is not a ferment but rather an Apple Cider Vinegar tonic infused with superfoods. Feel free to leave out or add in any ingredients you wish or add more vinegar than what is shown in these photos. A tablespoon a day is all that is required - straight up or mixed with something else. PS We recommend using a plastic or glass lid as metal lids will rust due to the acidity of the vinegar. A wide mouth mason jar with leak proof lid or Weck jar with plastic snap-on lid would be perfect for this.
19.01.2022 Next batch of kraut coming up. The first thing I always do is weigh my vegetables so I know what size jar to grab....no point slicing up too much cabbage or only half filling the jar (that would be asking for trouble!). PS Only 3 spots available for our next fermenting workshop on 22nd Feb. #sauerkraut #perthworkshops #culturedlivingaus #fermenting
18.01.2022 Fermented escabesche - Ingredients are carrots, jalapeno, garlic, onion, oregano and a little water to cover. Weigh veg and water, then pour water out and dissolve 2% salt in the water. Pour salt brine back into the jar, add weight, airlock and ferment on your bench at room temperature for at least 3 weeks. Next time I will add more jalapeños - I was worried it would be too spicy. #escabesche #spicyferment #culturedlivingaus #spiceitup
16.01.2022 Back to school lunchbox treats....fruit roll-ups made from puréed fruit leftover from flavouring Kombucha/kvass/water kefir mixed with puréed mango and some chia seeds added. You could even add the pulp leftover from juicing fruits if wished.
16.01.2022 Miso Tempeh Natto Now that you’ve mastered sauerkraut and pickles, time to explore methods from different parts of Asia for fermenting legumes and grains. This in-depth book demystifies the processes and methods for producing foods such as tempeh, miso, natto and koji and will enable anyone to make these foods successfully at home. There are 50 recipes covering the basic components which include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barle...y, sorghum, millet, quinoa and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut cocoa nibs tempeh, millet koji, sea island red pea miso and heirloom cranberry bean miso. In addition you will find 50 more interesting recipes for using these ingredients i.e. miso flank steak, Thai marinated tempeh, miso mustard, Oat Koji Granola, cocoNatto bites etc. Of particular interest to me were the recipes for things like Doenjang as I often get put off the commercial products due to some of the ingredients listed on the labels. For enthusiasts enthralled by the flavour possibilities and the health benefits of fermenting this book opens up a new world of possibilities. This book by the authors as Fermented Vegetables is available to purchase now via the Cultured Living website #misotempehnatto #fermentedfoods #culturedlivingaus #miso #tempeh #natto #koji See more
15.01.2022 Baba Ganoush made with fermented roasted eggplant. To be honest I dont normally like eggplant very much but this I love and it will definitely become a regular in our house. Because the eggplant is roasted you do need to use a starter culture of some sort. I used some brine from my fermented garlic. The great thing about fermenting foods is that it is another method of preserving - keep a jar of fermented roasted eggplant in your fridge so it is quick and easy to whip... up some Baba Ganoush any time. Ingredients in my Baba Ganoush are fermented roast eggplant, tahini, garlic (fermented garlic paste of course), lemon juice, salt to taste. Before serving drizzle with olive oil, pomegranate seeds and chopped parsley. A little cumin or paprika can be added if wished. #babaganoush #fermentedfood #fermenteddips #culturedlivingaus See more
15.01.2022 Sauerchi - At this time of the year Napa cabbages are not in season or expensive....so why not try making a Kimchi flavoured sauerkraut to satisfy the kimchi cravings. #sauerkraut #sauerchi #culturedlivingaus #gochugaru #fermentedfoods
15.01.2022 If ever there was a time to be thinking of how you can improve your immunity it is now. Our States Chief Health Officer suggested yesterday that 25% of the population could contract coronavirus. Based on outbreaks overseas 82% of cases would be mild cases, 4-5% of patients would need intensive care and 2-3% would probably die. Now here is the important part.....Did you know that your gut wall houses 70% of the cells that make up your immune system? With coronavirus here... and the winter flu season just around the corner now would be a good time to work on improving your gut microbiome. This would include removing bad bugs and food allergens, adding enzymes, fibre and prebiotics into your diet, inoculating your gut with good bacteria and repairing the gut lining with various healing nutrients. Fermented foods are an excellent thing to add into your diet as part of this strategy. Using good quality anaerobic equipment (ie airlocks) will result in low histamine, healing ferments which more than likely will have a higher percentage of lactic acid bacteria . Basically, fermentation organisms fall into one of two categories: homofermentative and heterofermentative. Homofermentative organisms are things like Lactobacillus plantarum, which produces just one metabolic output, lactic acid. Others, like Leuconostoc mesenteroides, are heterofermentative, and will produce multiple metabolic outputs, including alcohol, acetic acid, carbon dioxide, and lactic acid, particularly when there's oxygen around. #guthealth #immunity #fermentedfoods #lacticacidbacteria #immunityboost #probiotics
15.01.2022 Simple and delicious....fermented yam bean (jicama) with juniper and dill. So yummy it is difficult to resist eating it all up in one go #fermentedjicama #prebioticprobioticfoods #culturedlivingaus #deliciousfood
15.01.2022 Citrus fruits are high in Vitamin C. There are a few ways that you can preserve or ferment your excess lemons and other citrus fruit. Wed like to introduce you to a refreshing, fermented drink that originates from Finland, called Sima. It is predominantly drunk on Vappu, the Finnish May Day. Sima is flavoured with lemon and is drunk before all the sugar has been consumed by the yeast cells and turned into alcohol. It should be fresh and fruity tasting, with a light sparkle. ...It is a pretty quick ferment (up to a week) as the goal is carbonation, not alcohol. In Finland this fizzy lemon drink is consumed by everyone, including young children. This beverage, which has its origin somewhere in the mead family of drinks and which was, in the past, made from honey, is today most often made from white and/or brown sugar and water. Our recipe can be found on our web site. You will note the inclusion of a few raisins in most recipes. The raisins provide nutrients for the yeast but they also have another purpose; they will ferment alongside the brew itself and puff up. When they float up to the surface, the Sima is ready to drink. With many backyards having a lemon tree, it would be a pity to see them go to waste, so if you order your wine or champagne yeast now you too could be drinking Sima on 1st May. Of course if you dont have lemons Im sure limes would be equally delicious. Ingredients: 1 litre boiling water 1/2 cup honey (or brown sugar) Juice and grated zest of 1 lemon (or a thinly sliced whole lemon) 8 raisins 1 tiny pinch yeast (ideally wine or champagne yeast). #sima #lemonade #vitaminc #culturedlivingaus #refreshingdrink See more
14.01.2022 I have 12 of these cute 500 mls Italian made Fido jars available for sale. Perfect for STORING small batch ferments, pickles, sauces, pantry items. I discovered that the Fowlers Size 4 snap on storage caps fit perfectly and provide a completely airtight environment. You will need to source your own storage caps but the jars are $3 each and are good quality, lead free, strengthened glass. Pm me if interested. I can ship them if required.
13.01.2022 This stunning brand new Durand 5 litre sauerkraut crock is available for sale. Handmade in Australia. So sorry but I only have one of these available so it is first in, best dressed. Please pm me if you are interested. Price is the same as on the Durand website ie $220. I can not ship this item so it will have to be picked up from Shenton Park (Perth) by arrangement. The crock does of course come with weights and I will provide written instruction on how to use it. ...The important thing to look for when buying a crock is how much water can be held in the trough at the top. This is important as the water may evaporate (especially in warmer weather) and once it has all evaporated there is no longer a seal and you risk mould. This water seal is in effect your airlock as it allows oxygen to be pushed out of the crock by the carbon dioxide which is produced during fermentation. Oxygen is the enemy when fermenting as pathogenic bacteria require oxygen to thrive. The saying that all will be fine if everything is under the brine is not entirely correct. The moment you have floaters which are exposed to oxygen you risk mould. Aerobic ferments (ie exposed to oxygen) are also prone to Kahm yeast (a harmless sometimes funky yeast which can affect the flavour and make your ferment more prone to mould thereafter) See more
11.01.2022 Hello everyone, Hope you are all doing OK. Just wanted to repost this article from John Herron, the author of the The Gut Health Protocol. Recipe for Kimchi has just been loaded up onto our website https://www.improvingyourodds.com//gut-health-and-covid-/
11.01.2022 Just listed on our online store and EBay store.....one litre Italian made, lead free Quattro Stagioni wide mouth jars with leak proof BPA free wide mouth lid and BPA free brine retainer cup. We have limited stock of this kit. Holds slightly more produce than a quart size regular mouth mason jar. The brine cups allow you to fill the jar to 1 from the rim of the jar. Ferment with the lid finger tight to allow gases to escape (no need to burp with this system)....when your ferment goes into the fridge you can tighten the lid a bit more to make it airtight and leak proof.
11.01.2022 Vitamin C is an essential nutrient for healthy immune system response. Whilst most animals make their own vitamin C some mammals cant and unfortunately that includes humans. We therefore need to either get vitamin C from our food or a supplement. This is where sauerkraut comes in. Apart from being loaded with probiotics, sauerkraut is naturally high in Vitamin C. In fact there is 20 times more vitamin C in sauerkraut than in plain cabbage (30 mg of Vitamin C per cup ...cabbage but when fermented it can have upwards of 600 mg per cup). Captain Cook had sauerkraut on his ships as it prevented scurvy (a disease caused by extreme Vitamin C deficiency). Interestingly Ive recently read that there is strong circumstantial as well as scientific evidence that wild mammals exhibit immunity from coronaviruses and viruses in general because most animals internally produce vitamin C. There have been reports too that China is both using vitamin C as an emergency treatment and actively conducting clinical trials on intravenous vitamin C for Coronavirus. Photo is of my immunity kraut with extra vitamin C. Ingredients are cabbage, salt, ginger, turmeric, garlic, lemon and lime slices and some matcha green tea powder. PS. When you buy fermenting equipment from us you receive sauerkraut making instructions with your jars. There are also some recipes on our website www.culturedliving.com.au . #sauerkraut #vitaminc #probiotics #guthealth #culturedlivingaus
11.01.2022 I found out recently that you can ferment almonds. Until then I had always made activated almonds by soaking and dehydrating them. Fermenting the almonds in brine for about a week before dehydrating them gives a different result flavour wise....one that I quite like. Why not give it a try sometime. I found that the almonds are fairly prone to Kahm yeast (a pet hate) so make sure you use an anaerobic jar. #fermentedalmonds# #culturedlivingaus#
11.01.2022 Citrus are in season and weve been having fun preserving some lemons, limes, mandarins and grapefruit. Not only is citrus full of Vitamin C, but preserved lemon can be used in so many ways. Any time youd normally add some lemon zest or a squeeze of juice to a recipe you can swap in some preserved lemon. You use the whole lemon, rind and all (remove the seeds first). Due to the salt the bitterness of the rind and pith mellow out and develop a lovely lemony character. Cho...p the lemon up and use it in salads, salad dressings, sauces, salsas, dips, pasta dishes, stews and tagines and other Moroccan cuisine, or you could even use it to make a Vietnamese salty lemonade drink called Chanh Muoi. For a recipe for preserved lemons or this Vietnamese drink have a look at our recipe @ http://culturedliving.com.au/howto.php. PS Our viscodiscs do a wonderful job at holding the citrus under the liquid. See more
09.01.2022 Stunning new 5L Kombucha crock in stock.....Handmade in Australia. Only 3 currently available. Comes with elasticated cotton cover and free Scoby and starter tea if required. Pick up from Shenton Park, Perth or $10 delivery in Perth. We also have a new shipment of Durand crocks which can be shipped Australia wide. See our website for details.
09.01.2022 Please have a read and let your Local Federal Member and State Senators know how you feel via the link included. The TGA ignored the Senate's request to consult the public on making CBD products available for general sale (online, health food stores, etc), as in other countries. I know people worldwide who have benefited from using CBD for various health conditions. I believe it should be easier to access for those who need it and also more affordable.
08.01.2022 My daughter proclaimed that this was her favourite out of all the fermented foods I make. She has by no means tried them all but I do have to agree with her that this lacto fermented piccallilli is pretty good. Now that cauliflower is in season and the price has come down from the crazy prices being charged earlier this year you might like to try this one. Recipe is on our website.#fermentedcauliflower #piccalilli #culturedlivingaus #thisisdelicious #probioticfoods
07.01.2022 Cultured Living specialises in quality fermenting equipment jars and crocks for making fermented vegetables/sauerkraut/kimchi and stoneware kombucha crocks. Based in Shenton Park, Perth we can ship Australia wide. Courier cost within Perth is $10 or customers can arrange pick up. In these uncertain times now would be a great time to learn a new skill and get into fermenting. Not only is it an excellent way to preserve your food but fermented vegetables are delicious, ass...ist with digestion and are extremely convenient to have on hand. There are tremendous health benefits as the fermentation process boosts the nutrients in the vegetables increasing vitamins, enzymes and beneficial bacteria (probiotics) and makes antioxidants more available. Vitamin C levels alone in sauerkraut are said to be increased 20 times. Adding fermented foods to your diet also assists with maintaining a healthy gut which is extremely important as 70 80% of your immunity is housed in the gut walls. Processed foods containing flour and sugar are actually immune suppressing. The saying Food is Medicine is now more important than ever. Fermenting is actually really easy. Having good equipment certainly assists with achieving great results as the key to consistent success is to eliminate oxygen from the jar. All our equipment comes with written instructions and there are some delicious recipes on our website www.culturedliving.com.au Alternatively you could purchase a great fermenting book from our online store. We would love to help you start on your fermenting journey. We have extensive experience in fermenting and are happy to provide after sales guidance if required all you need to do is take a photo of your ferment and drop us an email with your query. So if you are interested in making sauerkraut, kimchi, other fermented vegetables, kefir or kombucha please get online. #fermentingequipment #sauerkraut #kimchi #kombucha #crocks #airlocks #culturedlivingaus #probiotics #guthealthmatters See more
07.01.2022 Kohlrabi is one of our favourite vegetables. It does not have a very strong flavour and is lovely both cooked or added into ferments. My plan this weekend is to make kohlrabi kimchi - substituting kohlrabi for cabbage for a change as I like to mix things up a bit sometimes. If you have not ever eaten kohlrabi I can recommend trying it. #fermentedkohlrabi #fermentedfoods #culturedlivingaus #kohlrabi
06.01.2022 We have a visitor and he is enjoying some of our ferments....seen here munching on one of my giant water kefir grains. Hoping the ferments might help with his anxiety and allergies #guthealth #gutbrainconnection #culturedlivingaus
06.01.2022 Kimchi is an indispensable part of the Korean diet. About 95% of Koreans eat kimchi more than once a day. However, recent typhoons wiped out cabbage crops leading to shortages and price hikes. Here in Australia the Napa cabbage season is coming to an end. We did not want to risk running out of kimchi so have made a big batch this weekend to see us through the summer months. Locally grown nashi pears were not available so we experimented with adding apple and pineapple for a change. #neverrunoutofkimchi #kimchihomemade #culturedlivingaus #gochugaru
05.01.2022 Ive been interested in herbs and herbal medicine since my early twenties.....so no surprise that I sometimes add herbs to some of my ferments. The nettle in my garden has reappeared recently which inspired me to want to make a nettle sauerkraut. In fact it will be some weeks until I can harvest my own nettle so I decided to order some organic loose dried nettle to use in my kraut and for various other uses ie. teas and soups. If using fresh nettle leaves please wear glo...ves as they sting. Soaking stinging nettles in water or cooking removes the stinging chemicals from the plant, which allows them to be handled and eaten without injury Nettle leaves and root contain a full spectrum of vitamins and minerals, all the essential amino acids and other nutrients.... many of which also act as antioxidants inside your body. They provide nutritional support to benefit the health of all the systems in the body and are one of the most widely used herbs in the Western herbal tradition. When dried, the plant is 40 percent protein. Nettle has been a used medicinally since ancient times. Stinging nettle may help suppress inflammation, which in turn could aid inflammatory conditions, including arthritis. A few studies suggest that stinging nettle may help treat enlarged prostate symptoms, may reduce hay fever symptoms, may help lower blood pressure, may help lower blood sugar levels. Other potential health benefits include lessened bleeding, boosted liver health and wound healing, blood purifier. Taken as a tea it is said to help cure mucus congestion, water retention and diarrhea, helps nursing mothers produce milk and stimulates the digestive glands. Consuming dried or cooked stinging nettle is generally safe. There are few, if any, side effects. However, be careful when handling fresh stinging nettle leaves, as their hair-like barbs can cause rashes, bumps, hives and itchiness. Pregnant women should avoid consuming stinging nettle because it may trigger uterine contractions, which can raise the risk of a miscarriage. Stinging nettle could interact with certain medications so please check with your doctor if you are taking blood thinners, blood pressure medicat See more
05.01.2022 Another new product. Gorgeous stoneware vinegar jar -handmade in Australia. 33 cms tall and 13.5 cms diameter. Comes with instructions on how to make your own red wine vinegar #culturedlivingaus #redwinevinegar #vinegarjar
05.01.2022 This fermented green curry paste all began with some coriander plants in my garden that went to seed. For some reason I decided to preserve them by fermenting them....then they sat at the back of my fridge for at least a year until I decided one day to use them when making green curry. I dont generally buy readymade processed foods as the ingredients on the labels often put me off but it sure is convenient to have things like curry paste on hand to make a quick curry. O...ne thing led to another and the idea of fermenting some of the ingredients separately and then blending them all together was borne. I fermented the following ingredients for my paste....coriander seeds, green chillies, ginger, turmeric, garlic, lemongrass, preserved lime......and then blended them together when ready with some fresh ingredients. The paste has been in my fridge for some weeks now and no signs of spoilage. I have no reason to think it wont keep for some time. For those who would like to try making their own green curry paste Id suggest finding a recipe you like the sounds of and go from there. Although not what I did it should be OK to ferment the ingredients together in the same jar. Please do not add any oil to your paste (or any of your ferments for that matter. #fermentedcurrypaste #preservativefree #culturedlivingaus #fermentingispreserving # See more
04.01.2022 Duck eggs pickled in kimchi juices and quail eggs in brine from a red cabbage kraut.
04.01.2022 Sauerkraut is a self brining ferment ie just cabbage, salt, perhaps some other veggies and herbs or spices. There should not normally be any need to add any additional brine unless you really cant get the cabbage to release enough brine whilst massaging/pounding. It is worthwhile mentioning, however, that red cabbage often does not seem to produce as much liquid as green so it may be necessary to add a little salt water brine when working with red cabbage. Alternatively you could add in some other veggies which have a higher water content ie green cabbage, beetroot. Come along to our fermenting workshop on 22nd Feb to learn lots of other tips and tricks for successful fermenting. #perthworkshops #sauerkraut #fermenting #culturedlivingaus
03.01.2022 Carol’s zesty carrots....Julienned carrots with salt, tarragon, dill, parsley, orange zest and a little orange juice. I did also add a little brine just to cover the carrots but not enough to dilute the taste. As usual I fermented them under airlock to avoid any kahm yeast which carrots are particularly prone to and because I was aiming for a shorter ferment I went easy on the salt with this one. They were fermented approx one week on the bench and then into the fridge for the past two weeks to allow flavours to develop. The end result is particularly tasty and should even appeal to someone who does not particularly like the taste of fermented veggies. #zestycarrots #fermented carrots #culturedlivingaus #deliciousferments
02.01.2022 New fermentation weights - to fit 3 and 5 litre Fido fermenters as well as small crocks. Measurements approx 13 cms in diameter, 13 mms thick and weighing in at 400g. Available from www.culturedliving.com.au #fermentingweight #crockweight #fidoweights
02.01.2022 My nettle sauerkraut is one of the best krauts Ive made in a while - everything you want your sauerkraut to be......crunchy, tangy, tasty. As we all know some batches can be better than others. So what is the secret? Correct amount of salt, good airtight equipment, quality and type of ingredients, length of ferment (in this case it was almost 10 weeks) and temperatures (actual temperature and temperature variations). For producing sauerkraut with the most complex flavours... the ideal fermentation temperature range is between 1822C. Fermenting within this temperature range allows the three bacteria strains necessary for fermentation to ferment your cabbage in the correct sequence. So, guess what I am doing this weekend? Aim to take advantage of the great fermenting conditions at the moment and fill up the spare fridge with enough to last us through the hot summer months and any possible Covid second wave (so far weve been lucky in Perth) #nettlekraut #fermenting #fillupthefridge #beprepared #lovemyferments #culturedlivingaus
02.01.2022 Hot summer temperatures are not ideal for fermenting. Ferments become too active and ferment too fast which can cause all kinds of problems such as kahm yeast, mould, lacking in flavour, mushy or slimy texture. Most ferments do best in temperatures of about 20 27 degrees celcius. Big temperature variations are also not helpful. So here are our tips for fermenting in hot weather: 1. Place ferments in the coolest part of your house i.e. perhaps a room that stays cooler ...than the kitchen, the basement/cellar, near an air conditioner or fan. 2. Use a proper airlocked jar to ensure that there is no oxygen in the jar. Presence of oxygen means increased risk of mould and kahm yeast. Airlocks create a desirable anaerobic environment as they allow fermentation gases to push oxygen out of the jar and will not allow air back into the jar. Mould loves warm, moist conditions with oxygen. 3. Consider using slightly more salt during the summer months 2. Place ferments in a cooler/esky to help regulate the temperature. If still too hot you can place an ice pack with them to keep it cooler or sit your jars in a little water and add a couple of ice cubes daily to bring the temperature down. Take care not to place the ice pack directly on the ferments or to reduce the temperature too much as they wont ferment at all if it is too cold. 3. Ferment for less time before putting them into the fridge. Remember that they will continue to ferment very slowly in the fridge and we have found over the years that some of our tastiest ferments have been those that have been curing for some time in the fridge. 4. Plan to do a lot of additional fermenting in the cooler months of the year so you have enough stock to get you through the hot summer months. Perhaps invest in some large fermenting jars or a crock so you can make larger amounts (also saves time rather than making lots of small batches more regularly). When we bought our house some 20 years ago never did I imagine that I would become so passionate about fermenting. Luckily for me our house has a cellar. Up until now I have not really used the cellar for fermenting purposes as I always liked to be able to see my ferments as I walked past on a daily basis. However, shelves have now been erected and my jars will all be going into the cellar to ferment during the summer months. There really is no need to be able to see them as I always use airlocks and weights and they do not need to be monitored in any way. I have a motto anyway of not opening my jars until they have finished fermenting. See more
01.01.2022 Add some colour and fermented goodness to your Christmas and New Year snack platters. It is not too late. I made this today but because it is going to be a relatively short ferment I reduced the amount of salt to around 1.2%. Something like this should even appeal to those who are not fans in general of the taste of fermented foods as the flavour should not be too strong. What is in the jar? Carrots, celery, sugar snap peas, tomatoes, beans (blanched), cucumber, salt, filtered water and pickling spice. Remember to use an airlock or if you don’t have an airlock use a lid and weight. You really don’t want to put your friends and family off fermented foods by allowing Kahm yeast to form (presence of oxygen in jar will encourage kahm yeast). #christmasplatter #vegetablesnack #fermentedvegetablesticks #culturedlivingaus
01.01.2022 Once youve eaten homemade mustard you probably wont ever want to eat store bought again. Not only is it extremely easy to make and delicious but it is also free of anything nasty like preservatives, saturated fats and sugar. You can also have a lot of fun playing with different flavour additions. We have uploaded a simple recipe to our website.
