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Homemade fermented vegetables

I have recently discovered a fantastic food shop a few junctions down the motorway into Cheshire called The Real Food Company, run by husband and wife Nick and Carol and their daughter Silvie.  They are knowledge and friendly and I’ve enjoyed getting to know them, and spending hours chatting whenever I pop down to stock up on great food.

The Art of Fermentation

Through them I have got interested in fermented vegetables, the one that I could most easily identify with when I approached this unknown new world was sauerkraut, not because I’d ever tried it before, but because I’ve heard of it.  Followed by kimchi, primarily because it’s mentioned quite a lot on US street food programmes on the Food Network channel.

Traditonal fermented vegetables

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Nut crumb topping

I’ve recently discovered that nuts comes with pesky enzyme inhibitors inside them, that can put a strain on your digestive system and makes it more difficult for your body to absorb all the good nutrients in them.  You can overcome this by soaking the nuts overnight before slowly drying them out in an oven, then eating them as you wish.

This is something traditional cultures did and I’m all for learning from our ancestors and the knowledge they gleaned over many many generations.

Nuts ready for baking

After enjoying bowlfuls of Greek yoghurt topped with honey and a mixture of crumbled nuts on holiday, I thought I’d give it a go as I really wanted to recreate the mixed nuts ‘crumb’ for my own breakfasts.

Here’s said holiday breakfast…

Greek yoghurt with honey and nuts

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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