Gifts are good things!
But, too much of anything isn’t good. Parents, think: Christmas toys.
A small amount of gift of fermentation with their sour flavor, incorporated into one’s menu helps you feel alive!
Start with something easy to prepare and quick to ferment like salsa and green papaw whilst waiting for the backbone of fermentation: Classic Kraut – cabbage massaged with Love, Himalayan salt and optional caraway / kelp and build from there.
Milk kefir, Tibi, Kombucha are easy to add to your probiotic menu.
Before long, you will have a collection of bottles in every room, the odd bubbling kraut crock or barrel and a kimchi fridge in your backyard and a zoo of microbial diversity fermenting away in your home.
Once you learn how to combine fermented foods.
Like anything else – it takes many introductions to develop a taste for something new.
We love that each time we make something fermented it comes out slightly different.
The longer vegetables are allowed to ferment and the type of container used changes the end result – different flavors, textures and apparently optimized growth of probiotics.
As you embrace fermentation, internal “HYGGE” will be achieved!
The history and practises of the Danish art of ‘hygge’ (pronounced hoo-gah) shouldn’t be lost on us.
Through adopting hygge practices, the Danes bring happiness into their lives with comfort, coziness, conviviality and contemplation.
The concept of hygge has been embraced by several northern European countries but interestingly, while Scotland and Wales have their own names for hygge, there doesn’t seem to be an equivalent in England.
*Lagom in Sweden; koselig in Norway; gemütlichkeit in Germany; gezelig in Holland; còsagach in Scotland; cwtch in Wales.
Have fun experimenting, and enjoy the fruits of your fermenting fun with family and friends!
Light a candle and give thanks for life’s bounty.