This is a snap session that I made with two delicious recipes; the ruby colored fermented saurkraut followed by a grain free and egg free chocolate and cherries moelleux gateau.

During the session there were couple of followers who were preparing the saurkraut while I was making it and some of the questions that they asked were very helpful, one particular about molds that can develop during fermentation! 

Some yeast such as kahm yeast (the white layers sometimes develops on top of fermented vegetable is actually harmless, and can be just scooped off and fermentation would still continues. 

This is what needed for a really delicious saurkraut 

1.5 kg cabbage of any variety 

0.5 kg red cabbage 

0.5 kg beetroots 

6 tbsp unrefined sea salt 

200 g jalapeño (optional) 

Shreds the cabbages and spiralize the beets, then my them with salt and pepper them rest for 8 hours at least 

Sterilize your jars and push hard grated vegs inside 

Push vegs hard and leave about 1/4 of the jar empty and put a weight on top to make sure all vegs are submerged in their own liquids 

Close the cap and check after two days to release some pressure and liquids.. In Summer it should not take long for it to ferment just keep it away from direct sunlight and drafts … That all it needs for the next 7-9 days before you can serve it with glee

الڤيديو التالي لطريقة عمل مخمر الملفوف وكيكة الكاكاو بالكرز .. تم التحضير على السناپ چات .. اذا كان في اي أسئلته او تعليق برجاء التفضل ادناه 

What you need

3/4 c coconut flour 

1/2 c tapioca 

1/4 c arrowroot 

1 tbsp guar gum 

1/2 cup coconut sugar 

1 tsp vanilla 

Pinch of salt 

2 tbsp shortening 

Mix all these together 

Wet ingredients 

1 1/4 cup coconut milk 

1/4 cup your choice of oil (I use ghee) 

1 tsp almond essence (optional) 

1/2 cup cocoa powder 

Mix those then add 3/4 cup of my instant cherry jam recipe (check earlier posts) 

Then put in 200C preheated oven for 15-20 minute serve sprinkled with powdered sugar (1tbsp powdered maple sugar + 1 tbsp tapioca starch)