The science of gut health is a long and complicated one, different for each individual, and most definitely something that deserves a whole post in its self, but why fermented foods benefit our gut health is something I wanted to briefly touch on.įermented foods are not the cool new kid on the block, don’t get me wrong, they are very popular (and with good reason!), but fermentation goes back 1000’s of years (6000 B.C being the earliest record). Glass or ceramic bowl- I prefer to use a Kilner jar with an airtight lid that can be off gased.Optional- lemon juice, nutritional yeast and finely chopped fresh herbs to flavour.Sauerkraut brine (my preferred choice), homemade kombucha (or probiotic capsules), brine of any unpasteurised cultured vegetables (for example kimchi) or apple cider vinegar with the mother (last option).
Homemade easy fermented cashew cheese- I know it can sound intimidating to tackle your own fermented foods, and while some are definitely harder then others (I’ve stuffed up my fair share of Kimchi and sauerkraut in my time!) this cashew cheese is so easy to make, you can even skip the fermentation if you’re in a hurry and just want a cashew cream to add to your dish, but if you’ve got the time we’d highly recommend waiting out that extra time for the fermentation (and your gut will be thanking you too!) HERES WHAT YOULL NEED FOR OUR EASY FERMENTED CASHEW CHEESE
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