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Category Fermentation of vegetables and fruit
Fermentation beyond a trend: lasting care for healthy digestion
January is a time when many people think about better nutrition, weight loss, and gut health. Dietitian Lina Habjanič warns that quick diet trends and seasonal fads often do not bring long-term health benefits. Instead, a holistic approach is key,…
Fermented Butternut / Hokkaido Squash – Recipe
“A delicious probiotic salad for a January diet that supports digestion, reduces bloating, and helps with weight management. Low carb, rich in fiber and vitamins.” January Diet: Fermented Butternut and Hokkaido Squash for Digestion and Lightness After the holiday season…
Fermented Carrots: Carrot Salad Recipe
This simple and delicious veggie treat is like all best things in life. The older it gets, the better it tastes! Fermented carrot salad is the perfect make-ahead dish — crunchy, tangy, and full of natural probiotics that support your…
Fermented Beetroot: From Underground Hidden Gem to Modern Fermented Delight
Few vegetables wear their power as boldly as fermented beetroot. That deep crimson color? It’s not just pretty — it’s a sign of betalains, natural pigments with powerful antioxidant and anti-inflammatory properties that help protect the body’s vital organs. A…
Kimchi Recipe: Kimchi with Korean Paste
Looking for an authentic and flavorful kimchi recipe? This classic Kimchi with Korean paste combines crisp cabbage, radishes, and carrots with a spicy, tangy paste for a perfectly balanced homemade ferment. Packed with probiotics, vitamins, and bold flavors, it’s easy…
8 Delicious Ways to Eat Kimchi: Creative Kimchi Dishes and Ideas
Kimchi is basically fermented cabbage — in Europe, the tradition is more about simple sauerkraut, often with few or no seasonings during fermentation, but kimchi is becoming increasingly popular everywhere. Traditionally, it is made with Chinese cabbage, radishes, carrots, and…
HOW TO TURN FIGS INTO A PROBIOTIC TREAT (FERMENTED FIGS)
We are delighted to present a highly interesting and informative article prepared by Nina, the author of the project Eno z naravo (One with Nature). In it, she shares a practical process, useful tips, and an explanation of why fermented…
Fermented Food: Types of Fermentation and Why They Matter
What is fermentation and how did it all start? Fermentation in cuisine most likely began entirely by accident. People noticed that when food was left to sit, it would change – sometimes it spoiled and became inedible, while under different…
Tips for long-term storage of ferments: Ensuring safety and flavour
Storing fermented foods for the long term requires more than just a cool spot in your kitchen. To keep your ferments safe and flavorful, follow these essential tips: 1. Choose the right container with lid Opt for clean, sterilised glass…
Top Fruits for Fermentation and Their Benefits
With the arrival of the cooler months in September and October, it’s the perfect time to preserve the sweetness of the season’s fruits through fermentation. This method not only extends the lifespan of your favorite fruits but also transforms them…
Pickled vegetables mix
Pickled vegetables are fermented vegetables. You can use any kind you have in store. We used cabbage for a base and added lots of spice to get the best flavours. Ingredients: 1 kg (2 lbs 3 oz) of white cabbage…
Top Vegetables for Fermentation and Their Benefits
In September and October it’s ideal time to preserve the abundance of autumn vegetables. Fermenting vegetables is a timeless practice that not only extends their shelf life but also enhances their flavour and nutritional benefits, transforming them into gut-friendly, probiotic-rich…