Homemade yoghurt

I count on the health benefits of fermented food. There are different ways for fermentation, like making Kimchi or Sauerkraut, for which you only need salt. To prepare yoghurt one needs a starter, namely probiotics. Once started to make yoghurt it is possible to inject the following one for several times with a spoonful from the previous.

I prepare my yoghurts with dried fruits though it might also be possible to use fresh fruits. Reason for me is that I always have on stock some dried fruits and have full choice of what I want to use.
My favorite fruit for yoghurt currently is mango.

Why to prefer homemade yoghurt? Usually the yoghurts in shops are pasteurized or made durable by other ways why the real health benefit, the living probiotics, are no more in force.

My way of preparation:
1 cup dried fruits like pineapple or mango or strawberries….. (or a mixture of some), soaked for at least 5-6 hours or longer
2/3 cup cashews, soaked for about the same time

I put soaked, rinsed cashews in jar of blender, add soaked fruits (usually with all the soaking water), a pinch of salt and some spice like vanilla, tonka bean, cinnamon etc. as well as probiotics.
For above mentioned quantity I use 2 capsules or tablets.

After blending all together to a smooth cream I fill the mass in a glass jar (max. 2/3 as it extends during fermentation), close it airtight and keep it at room temperature at a quiet more dark place (no direct sun).

Some 12 hours or more later one can see how the cream has extended and shows air bubbles which means it is ready!
So I open the jar with care as it could be that some pressure evolves and stir to a homogen cream.
That’s all – yoghurt is ready to eat!
I mostly keep it in fridge before eating for about 12 hours as I feel it intensifies the taste.

Tips:
By the quantity of liquid one can determine the thickness.
Sometimes I like it thick and creamy, sometimes thin for a yoghurt drink.

One also can use other nuts or seeds for the yoghurt, only for me it turned out that the most delicious one is with cashews. Sometimes I reduce the quantity of cashews a bit and add hemp seeds.

I do not like the yoghurt too sweet why I use the fruits only which I believe is more than sweet enough. But in case you want it sweeter you could add some pitted dates.

Be aware: like for everything one needs to learn. Experience and adapt what maybe did not work out the way you want at first time. That’s the way it goes!

Stay tuned and experience. And have fun and enjoy!

Copyright with Sabina Stebegg

Tomato – superfood with power

Did you know that tomatoes are a true Superfood? For most of us this plant is so normal that we do not give it the attention it really earns!
Tomatoes are rich in vitamins and minerals with low calories and high water content. This alone makes it a valuable part for nutrition.
Beyond many other goodness it is the high content of potassium which is worth to be named. This substance loom large for muscle contraction and regulates neural conduction system.
Besides, the Latin name of tomato, which is Solanum lycopersicum, names the coloring substance Lykopin, which is functioning like a protector against chronic disease and is slowing down cell aging!
You need more reasons to fall in love with tomatoes and eat them regularly? Not me!

A favorite dish of mine is a simple tomato salad.
I slice tomatoes, same as a small onion, sprinkle some sea salt and pepper on it, add some vinegar, cold pressed oil and some squeezed garlic and mingle.
As I am a big lover of mushrooms for this salad I added some sliced shiitake mushrooms.
And instead of simple garlic this time I used wild garlic – as it is still in season here.
I personally prefer to give the salad some time for merger to have my utmost taste experience.

Really hope you fall in love with this superfood with great power – same is me!

Copyright with Sabina Stebegg

Red Kimchi

I’m in love with fermented food and its health benefits. That’s why I start my new Blog with a classical one, kimchi.
All my dishes posted here are made and created by myself, so are the photos.
As I am vegan for almost 30 years and raw vegan for nearly the last 10 of which, it’s self-evident that these criteria goes for all of them as well.
Homemade dishes not only give me the certainty about all ingredients, they are cheaper and not treated in any way to make them durable.
Now you might say that fermentation makes the food durable by itself, which is right. But I do not believe that the ones available in stores would stand all the transport, storage and handling they are in.

Preparing Kimchi is really simple.
The ingredients I used for this one are:
about 6-7 cups finely cut red cabbage
2 small red onions, finely cut
1 TBSP sea salt
2-3 TSP caraway
1 TSP muscat
1/2 TSP clover
1 TSP juniper berries
1 TSP sharp powdered paprika
1 TBSP dried sage
2 cups finely grated beetroot
2-3 mashed cloves of garlic

I put all ingredients in a large bowl and knead them thoroughly  until liquid leaks out. It might be useful for the red kimchi to wear household gloves otherwise your hands get colored red.
As soon as I have squeezed out enough liquid to cover the mass, I neatly press all into a glass jar. As already mentioned there should be enough liquid to at least slightly cover the mass.
Now the work is done. I just close the jar airtight and keep it at room temperature at a quiet more dark place. No direct sun in any case.
Also it’s better not to move the jar during fermentation.
After about 3-5 days it’s ready to eat, but I often leave it longer to maturate well.
Once opened I keep it in fridge until it’s gone.
Get inspired and try! You can very well use other ingredients, spices, herbs. There is no firm specification at all!
I usually use just what I have available and more or less never follow fix recipes. I only measure when I intend to post to give an idea.
Have fun!

Copyright with Sabina Stebegg. All rights reserved.