Ozuké played host yesterday to an Indian ladies group. Chani, a member of the group runs an amazing in home Montessori preschool – Radiance Montessori, my three year old Desmond goes to her school. She has been following my pickle factory progress for the last year and asked me to host a fermentation class for her ladies group. Her group, the Ekta Ladies are a broad background of working moms from different age, ethnic backgrounds (Sri Lankan, Indian etc.) and occupational backgrounds. One thing in common, they were a spicy, chatty group with plenty of jolly laughter, jokes and jibes. Most of my classes I teach a basic sauerkraut. Kraut is really the gateway ferment, simple with a high success rate. I went in to this class knowing that a handful of my students came from culinary backgrounds, personal chefs and restaurant owners. And from my own experience I find that most people from a South Asian background have very sound understanding and sophisticated application in the world of spices. Usually I have some seasonal approach to my basic kraut however this class I showed up with just green cabbage and a pantry full of spices and I put the blending of the spices up to the group. They came up with a brown mustard seed, serrano chile and fenugreek kraut. We also put together my first ever lime pickle, inspired by a recipe from my brand new and much coveted _Permaculture Book of Ferment and Human Nutrition_ by Bill Mollison which has a most impressive collection of South Asian and South East Asian fermentation techniques and recipes as well as a bevy of sound science and fascinating traditional approaches. We topped our class off with a mango juice water kefir and all our ladies went home with three new “friends” to tend on their countertops for the next few weeks. Please sign up for our Newsletter to find out more about classes planned for this season.
Ekta Ladies Kraut Green Cabbage
3 heads Sea Salt to taste Ground Fenugreek
1 tablespoon Serrano Chiles
about 5 diced Brown Mustard Seed
2 tablespoons
Instructions: cut cabbage into thin slices, mix in large container with salt and spices. Then pound cabbage for about 5 minutes until it starts to release lots of juice. Pack in to jar and push down under its own liquid. Keep in a bright, warm spot in your kitchen. Open every two days to release gas and to push down under its own liquid again. It should be ready in a week or two, wait til it is good and sour and smells delicious. Then refrigerate and enjoy.
My First Lime Pickle adapted from Bill Mollison’s Punjab Stuffed Lime Pickle
20 Limes
2 heads of ginger diced small
5-10 serrano or thai bird chiles diced
12x 8 oz ball jars
1oz chile powder 1oz turmeric
2.5oz fenugreek powder 2.5oz salt
Lots of cold pressed sesame oil (I used far more than the recipe)
Instructions: Put limes whole into just boiled water and let sit for 20 minutes. You will see the limes change color from bright green to olive. Mix the spices, ginger, chiles and salt. Dry the limes and cut each lime into 8 pieces. (chunks). Toss limes, ginger, chile in spices and pack gently into jars. Cover with sesame oil so that when you press the spiced limes down the oil comes up over the top. Stand in the sun for 10 days. Mollison says this will keep for about 6 months under oil. I personally would refrigerate this and it will keep for longer and keep the sesame oil fresh from oxidation. (note to self – i might change this recipe next round and experiment with less oil… Mollison’s recipe only calls for 2.5 oz of oil total… I used a LOT more. However the spiced oil is already DELICIOUS only one day later I ate it for lunch drizzled over leftover samosas, but traditionally there is a lot less oil in this pickle, I went for more oil because I felt this would give us a more reliable result keeping our pickle from oxidizing or molding from exposure to air).
http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png00http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png2014-03-23 16:31:292015-08-06 18:41:26My First Lime Pickle and Green Cabbage Kraut Recipe
More goodness from our favorite guest blogger, Michelle Auerbach:
Ok, so my husband seems to have had a parting of the ways with the owner of the local Korean restaurant. I don’t usually think of Korean food and fisticuffs in the same sentence, but let’s say we got awfully close. He was defending my honor. It involved appetizers. Long story. The problem is I love Korean Food, and though the restaurant where I live is a pale imitation of Steve’s Lunch in Ann Arbor, Michigan where I cut my teeth on Bibimbop with tofu, it was what we had. Well, no longer. So I have been exploring the world of Korean food via cookbooks and the internet. This is a little recipe I cobbled together from several that involved pork and a few other things I don’t eat. It tastes like the best Korean restaurant food without the threat of violence.
1 Tbsp sesame oil
three small potatoes cubed in a large dice (You can use carrots, zucchini, and greens too if you want)
2 cups kimchi (the kind made with Napa cabbage), roughly chopped
1/2 onion, chopped
2 cloves garlic, finely chopped
1 Tbsp kochujang (this is Korean chili paste that you can get at Asian groceries. It’s not essential, but it helps.)
1 Tbsp kochukaru (this is a Korean chili flake powder. You can substitute chili flakes for it.)
1 Tbsp soy sauce
3 cups of water
1 block of tofu, cubed
2 scallions, chopped
Saute the kimchi in the sesame oil till it smells crispy, just about three minutes. Add the potatoes, the onion, the kochujang, kochukaru, and the soy sauce. Mix till combined.
Add the water and bring to a boil. Let it simmer for about 15 minutes. Add the tofu. Cook until the potatoes are soft.
Serve with the scallion on top. You can serve over rice, quinoa, or just eat it with a spoon. For condiments you can use more sesame sauce, more soy sauce, or sriricha.
Enjoy in the peace and comfort of your own house.
https://ozuke.com/wp-content/uploads/2014/03/800px-Korean_stew-Kimchi_jjigae-011.jpg450800marahttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngmara2014-03-10 17:28:082015-12-30 18:02:47Korean Kim Chi Stew: Gettin Jjigae with it.
Willow and Waylon talk pickle biz. Click to see the YouTube Video for the talk with Elephant Journal!
http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png00Ozukehttp://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.pngOzuke2014-03-03 20:19:422015-08-06 21:20:21Walk the Culture Talk with Elephant Journal
Last night we received one of the most enthusiastic and heart felt endorsements from our Facebook page. Interestingly we receive at least an email a week asking us if our ~fizzy, earthy, so alive they climb out of the jar beets are safe to eat. Something about your food rushing out to greet you has been unnerving for some folk who from experience expect a vacuum sealed lid to pop and show that everything is dead and safe and hermetically sealed. Well our beets are definitely NOT dead. They are the most live and most nutritionally dense of all our products, between the mineral and iron rich beets, the zinc and magnesium rich Maine coast harvested dulse seaweed and the blood bolstering garlic something truly magical happens. Johnny felt the magic. Here is what he said. 🙂
PS. make sure you read to the bottom there is an amazing 3 ingredient raw beet soup recipe that Johnny magicked together.~~~
I am slowly starting to ease into eating more fermented foods. I have a lifelong history of acute eating disorders that have caused some pretty intense damage to my body, especially my distressed digestive tract. I am a firm and faithful believer in the power of healing naturally with whole foods and know how beneficial fermented foods are to the digestive system. I recently discovered Ozuke’s sensational line of raw organic krauts at a local natural market. There were quite a few raw kraut brands to choose from but Ozuke’s really caught my attention so I went with my gut feeling and decided to give it a try. One of the first things I noticed was the amazing aroma that scented my car as I drove home. The krauts are freshly packed in air tight glass jars but the smells still seem to seep through. This made me eagerly enthusiastic to get home and dive in! The bottle will caution you to open carefully as natural explosion can happen. Do not let this scare you. You know the feeling when you pop open a bottle of bubbly on a special occasion and suds soar? Most people find this exciting as they cheerfully celebrate while they pop the top resulting in a fizzy frenzy. My reaction to opening my first jar of Ozuke beet, kale and dulse kraut was exactly this and so much more! To my surprise about 1 inch of shredded beets emerged from the top of the jar almost like it was sprouting up to shout “let’s get this party started!” Too anxious to wait, I quickly wiped up the beautiful beet splatter paint (hey, we all need some color in our lives!) and determinedly dove into deliciousness. I’m blushing to admit but I did not want to put the jar down. I was clinging to it like Winnie the Pooh to his honey pots! Everything became euphoric! The combination of sweet, salty, savory and slightly sour/tart raw-kraut-rocked my world like I was in some kind of sauerkraut sacred space with a note on the door that said, “Please do not disturb. I am in sauerkraut Heaven right now!” I say this with sincere seriousness. Nowadays I prefer to make all my own food, including homemade organic krauts, but Ozuke’s products are my new exception and obsession. I am currently hooked on their beet, dulse & kale kraut which I love using to make a dreamy & creamy fermented raw soup with 3 simple ingredients: Ozuke’s beet kraut, ripe avocado and Thai young coconut water – pureed into pure beet bliss! I am on a mission to try different krauts and start a staple stockpile of their fabulous fermented foods in my fridge! I feel it deep in my heart to share this testimonial because the outstanding owners at Ozuke are not just changing the food industry by promoting real, raw and healing foods but also changing the lives and health of others. I encourage others to embrace, enjoy and experience the nutritional cathartic healing benefits live fermented foods offer. Your health is worth it and you deserve it. Ozuke’s products are the perfect way to get your fermented food fix! You will feel the love, passion and positive energy they hand pack into every blessed jar. I cannot thank you enough Ozuke, God bless! Johnny Righini aka Mr. Sauerkraut Sassypants with his favorite Ozuke beet kraut!
Thank you Johnny for taking the time out to share your story and fizz like your favorite beets with such healthy enthusiasm. xo
Daniel Asher, Executive Chef over at Root Down and Linger is a masterful raw foods chef. A great showcase of his skills are the Raw night that he hosts on the first Tuesday of every month over at the Highland’s Root Down location.
Chef Daniel recently appeared Fox’s Everyday show with a raw pizza recipe featuring our Kale and Collard Greens flavor of ozuké goodness.
Here is the recipe in its entirety – note that there are parts of this recipe that could be deconstructed with delicious results (i.e. I’m going to put that cashew chevre on EVERYTHING!)
Many thanks to Chef Daniel who shared the above video and following recipe with us and who promotes ozuké’s efforts wherever he goes. <3
Mushroom & Kale KimChi Pizza with Sunflower Arugula Pesto, Cashew Chèvre & Almond Date Crust
Crust:
1C raw Almond meal
2 medjool dates, chopped
3 sundried tomatoes, chopped
1/4C olive oil
1/4C flax meal
1 Tblsp Hemp Hearts (a brand of ground, ready to eat, raw hemp seeds)
1 Tblsp Sesame seeds
1 scallion, chopped
pinch oregano
pinch sea salt
Method:
Combine all ingredients in food processor and pulse until “dough” forms. Remove from machine and form into a round pizza crust.
Can be used as-is OR dehydrate at 115 for 8 hours for a cracker style crust
Sunflower Arugula Pesto:
1C raw sunflower seeds
1/4C raw tahini
1/2C olive oil or grape seed oil
juice of 1 medium lemon
1 clove garlic
1 small shallot
1/2C loosely packed fresh basil leaves
1/2C arugula leaves
sea salt to taste
Method:
Combine all ingredients in high-powered blender and cycle until smooth puree texture is achieved. Additional oil may be needed to reach desired consistency.
Cashew Chèvre
3/4C raw cashews, covered in 2C filtered water & soaked overnight at room temperature
2 Tbslp lemon juice
1 Tblsp nutritional yeast
1 Tblsp gf tamari
salt & cracked black pepper to taste
Method:
Combine all ingredients high powered blender and pulse until ‘goat cheese’ texture. add some of the cashew soaking liquid as needed.
Susan Levitt says the following about this year: “The Wood Horse year is a time of fast victories, unexpected adventure, and surprising romance. It is an excellent year for travel, and the more far away and off the beaten path the better. Energy is high and production is rewarded.”
We have some high excitement and big plans for this year so we put a little extra ooomph into our Chinese New Year dinner. Thought I should share the highlights with all of you.
Typically for a Chinese New Year dinner one eats “lucky” foods. Or foods who’s names sound lucky. Like this pile of delicious citrus. “Gut” is Chinese for Mandarin Orange and its name sounds like the word for good fortune… the bigger the “gut” the bigger the fortune.
We also made an Oyster and Tofu spicy soup. Oyster in Chinese is “Ho See” which sounds like “good deeds”. And the ubiquitous steamed fresh fish. The word for fish sounds like the word for riches or abundance. Finally we made hours worth of lovingly hand crafted dumplings. These Jiaozi are traditionally eaten over the New Year more for the shape than for the name. The shape represents the new moon – as the Chinese traditionally follow a lunar calender the New Year always falls on a new moon.
Please enjoy these pictures. If you have any questions or want recipes let me know in the comments. Wishing you all health, wealth and happiness! 🙂 Mara
http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png00http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png2014-02-03 14:15:242015-08-06 18:41:26Kung Hei Fat Choi!
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![](http://ozuke.com/wp-content/uploads/2021/06/pinterest-icon.png"){kind=icon}
My First Lime Pickle and Green Cabbage Kraut Recipe
/4 Comments/in Gluten Free Recipes, International Recipes, Paleo Recipes /byOzuké played host yesterday to an Indian ladies group. Chani, a member of the group runs an amazing in home Montessori preschool – Radiance Montessori, my three year old Desmond goes to her school. She has been following my pickle factory progress for the last year and asked me to host a fermentation class for her ladies group. Her group, the Ekta Ladies are a broad background of working moms from different age, ethnic backgrounds (Sri Lankan, Indian etc.) and occupational backgrounds. One thing in common, they were a spicy, chatty group with plenty of jolly laughter, jokes and jibes. Most of my classes I teach a basic sauerkraut. Kraut is really the gateway ferment, simple with a high success rate. I went in to this class knowing that a handful of my students came from culinary backgrounds, personal chefs and restaurant owners. And from my own experience I find that most people from a South Asian background have very sound understanding and sophisticated application in the world of spices. Usually I have some seasonal approach to my basic kraut however this class I showed up with just green cabbage and a pantry full of spices and I put the blending of the spices up to the group. They came up with a brown mustard seed, serrano chile and fenugreek kraut.
We also put together my first ever lime pickle, inspired by a recipe from my brand new and much coveted _Permaculture Book of Ferment and Human Nutrition_ by Bill Mollison which has a most impressive collection of South Asian and South East Asian fermentation techniques and recipes as well as a bevy of sound science and fascinating traditional approaches. We topped our class off with a mango juice water kefir and all our ladies went home with three new “friends” to tend on their countertops for the next few weeks. Please sign up for our Newsletter to find out more about classes planned for this season.
Ekta Ladies Kraut Green Cabbage
3 heads Sea Salt to taste Ground Fenugreek
1 tablespoon Serrano Chiles
about 5 diced Brown Mustard Seed
2 tablespoons
Instructions: cut cabbage into thin slices, mix in large container with salt and spices. Then pound cabbage for about 5 minutes until it starts to release lots of juice. Pack in to jar and push down under its own liquid. Keep in a bright, warm spot in your kitchen. Open every two days to release gas and to push down under its own liquid again. It should be ready in a week or two, wait til it is good and sour and smells delicious. Then refrigerate and enjoy.
My First Lime Pickle adapted from Bill Mollison’s Punjab Stuffed Lime Pickle
20 Limes
2 heads of ginger diced small
5-10 serrano or thai bird chiles diced
12x 8 oz ball jars
1oz chile powder 1oz turmeric
2.5oz fenugreek powder 2.5oz salt
Lots of cold pressed sesame oil (I used far more than the recipe)
Instructions: Put limes whole into just boiled water and let sit for 20 minutes. You will see the limes change color from bright green to olive. Mix the spices, ginger, chiles and salt. Dry the limes and cut each lime into 8 pieces. (chunks). Toss limes, ginger, chile in spices and pack gently into jars. Cover with sesame oil so that when you press the spiced limes down the oil comes up over the top. Stand in the sun for 10 days. Mollison says this will keep for about 6 months under oil. I personally would refrigerate this and it will keep for longer and keep the sesame oil fresh from oxidation. (note to self – i might change this recipe next round and experiment with less oil… Mollison’s recipe only calls for 2.5 oz of oil total… I used a LOT more. However the spiced oil is already DELICIOUS only one day later I ate it for lunch drizzled over leftover samosas, but traditionally there is a lot less oil in this pickle, I went for more oil because I felt this would give us a more reliable result keeping our pickle from oxidizing or molding from exposure to air).
Korean Kim Chi Stew: Gettin Jjigae with it.
/in International Recipes, Kim Chi, kimchi /by maraMore goodness from our favorite guest blogger, Michelle Auerbach:
Walk the Culture Talk with Elephant Journal
/in Press, Video /by OzukeWillow and Waylon talk pickle biz. Click to see the YouTube Video for the talk with Elephant Journal!
Johnny Loves Ozuké
/4 Comments/in Reviews /by OzukeLast night we received one of the most enthusiastic and heart felt endorsements from our Facebook page. Interestingly we receive at least an email a week asking us if our
~fizzy, earthy, so alive they climb out of the jar beets are safe to eat. Something about your food rushing out to greet you has been unnerving for some folk who from experience expect a vacuum sealed lid to pop and show that everything is dead and safe and hermetically sealed. Well our beets are definitely NOT dead. They are the most live and most nutritionally dense of all our products, between the mineral and iron rich beets, the zinc and magnesium rich Maine coast harvested dulse seaweed and the blood bolstering garlic something truly magical happens. Johnny felt the magic. Here is what he said. 🙂
PS. make sure you read to the bottom there is an amazing 3 ingredient raw beet soup recipe that Johnny magicked together.~~~
I am slowly starting to ease into eating more fermented foods. I have a lifelong history of acute eating disorders that have caused some pretty intense damage to my body, especially my distressed digestive tract. I am a firm and faithful believer in the power of healing naturally with whole foods and know how beneficial fermented foods are to the digestive system. I recently discovered Ozuke’s sensational line of raw organic krauts at a local natural market. There were quite a few raw kraut brands to choose from but Ozuke’s really caught my attention so I went with my gut feeling and decided to give it a try. One of the first things I noticed was the amazing aroma that scented my car as I drove home. The krauts are freshly packed in air tight glass jars but the smells still seem to seep through. This made me eagerly enthusiastic to get home and dive in! The bottle will caution you to open carefully as natural explosion can happen. Do not let this scare you. You know the feeling when you pop open a bottle of bubbly on a special occasion and suds soar? Most people find this exciting as they cheerfully celebrate while they pop the top resulting in a fizzy frenzy. My reaction to opening my first jar of Ozuke beet, kale and dulse kraut was exactly this and so much more! To my surprise about 1 inch of shredded beets emerged from the top of the jar almost like it was sprouting up to shout “let’s get this party started!” Too anxious to wait, I quickly wiped up the beautiful beet splatter paint (hey, we all need some color in our lives!) and determinedly dove into deliciousness. I’m blushing to admit but I did not want to put the jar down. I was clinging to it like Winnie the Pooh to his honey pots! Everything became euphoric! The combination of sweet, salty, savory and slightly sour/tart raw-kraut-rocked my world like I was in some kind of sauerkraut sacred space with a note on the door that said, “Please do not disturb. I am in sauerkraut Heaven right now!” I say this with sincere seriousness. Nowadays I prefer to make all my own food, including homemade organic krauts, but Ozuke’s products are my new exception and obsession. I am currently hooked on their beet, dulse & kale kraut which I love using to make a dreamy & creamy fermented raw soup with 3 simple ingredients: Ozuke’s beet kraut, ripe avocado and Thai young coconut water – pureed into pure beet bliss! I am on a mission to try different krauts and start a staple stockpile of their fabulous fermented foods in my fridge! I feel it deep in my heart to share this testimonial because the outstanding owners at Ozuke are not just changing the food industry by promoting real, raw and healing foods but also changing the lives and health of others. I encourage others to embrace, enjoy and experience the nutritional cathartic healing benefits live fermented foods offer. Your health is worth it and you deserve it. Ozuke’s products are the perfect way to get your fermented food fix! You will feel the love, passion and positive energy they hand pack into every blessed jar. I cannot thank you enough Ozuke, God bless!
Johnny Righini aka Mr. Sauerkraut Sassypants with his favorite Ozuke beet kraut!
Thank you Johnny for taking the time out to share your story and fizz like your favorite beets with such healthy enthusiasm. xo
Chef D’s Fantastic Raw Pizza
/in Paleo Recipes /byDaniel Asher, Executive Chef over at Root Down and Linger is a masterful raw foods chef. A great showcase of his skills are the Raw night that he hosts on the first Tuesday of every month over at the Highland’s Root Down location.
Example of Raw Night menu.
Chef Daniel recently appeared Fox’s Everyday show with a raw pizza recipe featuring our Kale and Collard Greens flavor of ozuké goodness.
Here is the recipe in its entirety – note that there are parts of this recipe that could be deconstructed with delicious results (i.e. I’m going to put that cashew chevre on EVERYTHING!)
Many thanks to Chef Daniel who shared the above video and following recipe with us and who promotes ozuké’s efforts wherever he goes. <3
Kung Hei Fat Choi!
/in Other /byHappy Year of the Horse everyone!
Susan Levitt says the following about this year: “The Wood Horse year is a time of fast victories, unexpected adventure, and surprising romance. It is an excellent year for travel, and the more far away and off the beaten path the better. Energy is high and production is rewarded.”
We have some high excitement and big plans for this year so we put a little extra ooomph into our Chinese New Year dinner. Thought I should share the highlights with all of you.
Typically for a Chinese New Year dinner one eats “lucky” foods. Or foods who’s names sound lucky. Like this pile of delicious citrus. “Gut” is Chinese for Mandarin Orange and its name sounds like the word for good fortune… the bigger the “gut” the bigger the fortune.
We also made an Oyster and Tofu spicy soup. Oyster in Chinese is “Ho See” which sounds like “good deeds”. And the ubiquitous steamed fresh fish. The word for fish sounds like the word for riches or abundance. Finally we made hours worth of lovingly hand crafted dumplings. These Jiaozi are traditionally eaten over the New Year more for the shape than for the name. The shape represents the new moon – as the Chinese traditionally follow a lunar calender the New Year always falls on a new moon.
Please enjoy these pictures. If you have any questions or want recipes let me know in the comments. Wishing you all health, wealth and happiness! 🙂 Mara