Vegetable Ferment



5 cups of any chopped vegetables*
3.5 tsp sea salt



  1. Follow the recipe of homemade sauerkraut.
  2. As the vegetables ferment, liquid will spill over so make sure to put the glass jar on a shallow dish to catch the liquid.
  3. Ferment will be ready in 3-4 days.

*Favorite vegetables: cabbage, beets, ginger, turnip, carrots, broccoli, cauliflower, etc. Experiment with different combinations!

Avoid vegetables that will become mushy (e.g., mushroom) or starchy (e.g., potatoes, winter squash)


Homemade Sauerkraut


1 large green cabbage
1.5 tsp sea salt
1 tsp caraway seeds (optional)


  1. Cut the cabbage in half and remove the core
  2. Cut the halves into quarters and slice the quarters as thin as possible. You should have about 5 cups of shredded cabbage.
  3. Put the cabbage into a bowl with 3.5 tsp sea salt and caraway if you are using.
  4. Thoroughly work the salt into the cabbage with your hands until the cabbage begins to release juices.
  5. Pack the cabbage into a glass jar.  Press the cabbage down as you pack it in.
  6. If there is not enough liquid to cover the cabbage, top it with a brine made from: 1 cup water and 1 tbsp salt
  7. Loosly cover the lid (or put a weight over the cabbage so water will submerge the cabbage) and let the cabbage ferment at room temperature for 1 week or so (in warm weather, it will ferment within a few days).
  8. Taste often and when it reaches the flavor you like, put in the fridge to stop the fermentation.

Simple Yummy and Versatile Quinoa


2 C quinoa
2 Tbsp coconut oil
1 tsp sea salt
2 C water (play with the amount of water for you desired texture)


  1. Soak quinoa over night (up to 24hrs) in water (make sure to use enough water, say 4x more water than quinoa itself)
  2. Rinse the quinoa (you will see a lot of scum so make sure to rinse to wash it off)
  3. Put the quinoa in a small pot, cover with 2 cups of water, add coconut oil and salt, and bring it to boil.
  4. Cover, and simmer for 10-min, and turn the heat off. Wait for 5-10min or so without opening the lid to let the steam make quinoa fluffy.