VIVE NOURISH


RECIPES FROM THE VAULT


Welcome to VIVE Nourish, our fortnightly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

In conjunction with our recent blog post featuring local success story Wild Kombucha - and in keeping with the current kitchen revival for fermentation - this week we stay on subject with some fantastic flavour-hits from fermentation aficionado Matt Rothman of Hands Lane.

Matt is just a little bit nuts for fermentation and the health benefits of this age-old tradition. Once a means of extending the shelf life of food before the luxury of refrigeration, fermented foods provide a healthy supply of good live bacteria to the gut, boosting the immune system and easing digestive problems.

We chatted with Matt recently and will be sharing a little more about his passion for preserving in our weekly newsletter. Not subscribed? Simply click here!

In the meantime, enjoy this week's featured fermented treats courtesy of Matt.


Of course, if there is anything in particular that you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests. Or even better, sign up to our weekly newsletter here for our exclusive, members-only recipes and other VIVE bonuses!

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Bon appétit!

The VIVE kitchen team.


A BURST OF FLAVOUR FOR A MYRIAD OF USES!


I love to use this to stud my homemade focaccia or puree for a great addition to a marinate for a roasted whole chicken, salad dressing or pesto.
— Matt Rothman, founder, Hands Lane


ROSEMARY FERMENTED GARLIC


INGREDIENTS

500g garlic cloves, peeled

3 sprigs of fresh rosemary

1 tablespoon of black peppercorns

20g sea salt

4 cups filtered or non-chlorinated water

 
METHOD

Mix salt and water together until the crystals dissolve to create a base brine.

Place garlic, rosemary and peppercorns into a clean jar and cover completely with the base brine. Seal with an airtight lid - this will need to opened every day or so to release gas build-up.

Cover the jar with a cloth to minimise light and leave at room temperature for one week to ferment. After a week, move garlic to the fridge to slow fermentation and store until needed. Add to your recipes for quite the tasty hit!


Super simple & utterly delicious!


Sauerkraut is incredibly simple to make and can last for about a year in the fridge - but not in my house, it’s way too tasty! It’s a favourite addition to a pastrami sandwich or salad.
— Matt Rothman, founder, Hands Lane

ViveCookingSchoolHandsLane sandwich.jpg

TUMERIC & NIGELLA SEED SAUERKRAUT


INGREDIENTS

½ green cabbage (approx 1kg)

300g carrot, grated

300g brown onion, sliced

3 garlic cloves, finely grated (microplane)

4 tablespoons fresh ginger, finely grated (microplane)

2 tablespoons fresh turmeric, finely grated (microplane)

3 teaspoons sea salt

1 teaspoon nigella seeds

1 teaspoon cayenne pepper

 

METHOD

Remove dark external leaves of the cabbage but don't throw away - they can be used to help submerge the kraut in its liquid later.

Slice the hard internal part of cabbage in ½ cm slices and add to a bowl with all other ingredients. Mix well and set aside for 30 minutes to release moisture from the vegetables and allow to become limp.

Place the mixture in a clean glass jar and cover with any excess liquid.

Cover the surface of the sliced cabbage with the dark, external cabbage leaves saved previously. Place a weight on top (a washed stone or water-filled ramekin work well) to help keep the cabbage submerged in the liquid.

Cover everything with a kitchen cloth and secure with twine to ensure sauerkraut can breath yet nothing can contaminate it. Set in a cool place and out of sunlight for 7 days.

Check the sauerkraut every second day to ensure the cabbage is covered in liquid and there is no mould growth.

Remove weights and leaves after 7 days and place a lid on the jar. Sauerkraut will keep in the refrigerator for 6-12 months (if you can resist eating it, that is!).

Fermentation Note:

If the sauerkraut grows mould on top throughout the fermentation process, simply scrape off and submerge the cabbage once again.

If the liquid does not cover cabbage or there is spoilage and extra liquid is needed, dissolve 15g salt in 250ml water and add enough to submerge the cabbage.