Lacto-fermented Pickles

I first heard about probiotics when I was struggling with skin problems about 6 years ago. I had really sensitive skin, mild inflammation and sometimes annoying acne. Incorporating store bought probiotics was the first step to my recovery. My skin was noticeably better within two weeks, I felt more buoyant and clear. Probiotics are beneficial live bacteria or yeast that helps with protecting and maintaining the digestive tract. When something disrupts the balance of bacteria in your gut, you’re going to have fatigue, poor digestion/absorption, inflammation, skin problems, poor immune system and so on.  Probiotics slowly heals and rebuilds your intestine tracks and maintains it!

Naturally, I was extremely excited about this finding and shortly after, I started to integrate probiotic rich foods into my diet at home. Pickles are not only one of the easiest, but super fun to make.  Check out my go-to recipe + how to keep em’ crunchy after the jump!  Continue reading “Lacto-fermented Pickles”

Orange Rhubarb Kimchi

Same family as buckwheat and sorrel, rhubarb is a tough and resilient perennial plant. Although a vegetable, it’s ruby red stalks are often treated as a fruit. The oxalic acid is the magical tang in this fun summer ingredient.

My love for rhubarb pairings run deep!  From compote to pies, I haven’t come across a bad mix. This recipe though, is a complete 180! Spicy, sweet, acidic and robust – this ferment takes traditional kimchi flavours to another level. The sour from the rhubarb works so well with the heat from the chillies and the depth from the garlic and spring greens. It was definitely, an “Ah-ha!” moment! Continue reading “Orange Rhubarb Kimchi”