Fermentation Goddess Workshop recap and two fermented veggie recipes

- September 15, 2017 -

Fermentation Goddess workshop photos by the talented Nisha Espy @nishaespy

Sharing my passion for fermented foods IRL has always been a dream of mine and last month I made it a reality by hosting my first Fermentation Goddess workshop at The Kings Roost in Silverlake! 10 gorgeous goddesses joined me for the workshop where I educated on the health and beauty benefits of fermented foods and lead the group through the process of making their own fermented foods using Imperfect Produce. Did I mention we were sipping on Health-ade boochtails? Such a dreamy dreamy day! The warm feminine vibes were palpable and the community of babes benefiting from ferments was strongly established! If you follow my Instagram you know how obsessed I am with eating homemade fermented foods. The healthy gut flora I’ve established through incorporating fermented foods has changed my life! My skin, immune system, GI health, and mood has been drastically improved by hevily fermented diet! I loving sharing my knowledge and passion for fermented foods in hopes that I can improve the lives of as many other humans as possible! I find that teaching in person is much more impactful and gives me the opportunity to answer questions specific to individuals needs. I’m hosting another Fermentation Goddess workshop in October and I would love to see you there!

LINK TO FERMENTATION GODDESS WORKSHOP OCTOBER

Wed, October 25, 2017
6:30 PM – 8:30 PM

If you are not LA based or available for my workshop feel free to try the recipes below at home and don’t restate to ask any questions by commenting on this post or reaching out via Instagram.

Goddess Kraut

Serving: Makes 1 regular mason jar full
Ferment time: 5 days – 2 weeks (the longer you ferment the more the flavor will develop and the softer the kraut will get)

INGREDIENTS
* All produce ingredients must be organic and preferably local
1 medium head of cabbage
1 tablespoon of True Spoon bacterial culture
1 1/2 tablespoons of salt
2 tablespoons of white vinegar

Optional additions
2 cloves of garlic, peeled and minced
1 tablespoon of caraway seeds
1/2 the juice of 1 lemon
2 tablespoons of fresh fennel, chopped
Any other diced veggies that you have laying around, no food waste lovers!

RECIPE
1. Wash the cabbage with filtered water, peel off one outer leaf and set it aside for later.
2. chop cabbage into thin strips, a mandolin will save you oodles of time.
3. Place cabbage strips and any other veggies into a mason jar, pressing down on the veg occasionally to fill the jar with as much goodness as possible.
4. Add fermented starter, salt, and vinegar to mason jar.
5. Fill jar almost to the top with filtered water.
6. Top veggies with 1/2 of full cabbage leaf to ensure that the veggie mixture is submerged.
7. Seal mason jar, shake a few times to dissolve salt, store in a cool dark place for 5 days – 2 weeks
8. Discard top leaf and truly enjoy *Goddess Kraut will keep in the fridge for up to 8 months.
Create a community by tagging @thetruespoon in your fermented creations and using
#fermentationgoddessworkshop and #truefermentation in your posts
Goddess Ginger Sesame Veggies

Serving: Makes 1 regular mason jar full
Ferment time: 5 days – 2 weeks (the longer you ferment the more the flavor will develop and the softer veggies will get)

INGREDIENTS
* All produce ingredients must be organic and preferably local
2 and 1/2 cups of veggies (get creative but I love carrots, onions, and radish for this)
1 tablespoon of True Spoon bacterial culture
1 teaspoon of sesame oil
1 1/2 tablespoons of salt
2 tablespoons of vinegar
1 teaspoon of grated ginger

Optional additions
2 cloves of garlic, peeled and minced
1/2 the juice of 1 lemon or lime

RECIPE
1. Wash the veggies with filtered water
2. Chop veggies into small pieces, anywhere from sugar packet size to quarter size will work best.
3. Place veggies into a mason jar, pressing down on the veg occasionally to fill the jar with as much goodness as possible.
4. Add fermented starter, sesame oil salt, and vinegar to mason jar.
5. Fill jar almost to the top with filtered water.
6. Seal mason jar, shake a few times to dissolve salt, store in a cool dark place for 5 days – 2 weeks.
7. Skim any mold off the top (it’s happy mold don’t worry) and truly enjoy *Goddess Ginger Sesame Veggies will keep in the fridge for up to 8 months.

Create a community by tagging @thetruespoon in your fermented creations and using
#fermentationgoddessworkshop and #truefermentation in your posts

Loved you guys! Happy fermenting!

Yours truly,

Celeste

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