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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Introducing Miss Kim Chi - hot and spicy!

soullachamberlain

IMG_5002After years of eating my plain sauerkraut day in day out, I was craving something with more of a spicy hit! So I recently added a third flavour of sauerkraut to my range: Kim Chi. This is my spin on the traditional Korean fermented condiment. Made with cabbage, carrots, daikon, fresh ginger, chilli and garlic. It is not as spicy as the traditional Korean Kim Chi so that young children might be tempted to eat it depending on how they  cope with spicy foods. My 2 are still protesting loudly, so this one might be the M rated version in my house-  restricted to mature palates. I have also omitted the fish sauce to cater for my vegetarian clients and customers (don't fall off your chairs peeps). Other flavours of sauerkraut available:

  • plain (with carraway seeds) (definitely kid-friendly)
  • turmeric (moderately spicy)IMG_5001

My home-made sauerkraut is hand-made, totally unheated (raw) and retails for $27/600g tub. It lasts for months in the fridge. Start off with 1 teaspoon and build up to 1-2 tablespoons with each meal.

What’s so good about sauerkraut? It’s an easy and highly palatable way to get cultured foods into your body. Cultured (or lacto-fermented foods) like sauerkraut are high in beneficial bacterial (called probiotics) and enzymes which aid in establishing healthy gut flora –  essential for healthy digestion, strong immunity, weight range, metabolism, stable mood and brain function.  Home-made fermented foods have served traditional cultures for millennia. For more information on the benefits of lacto-fermented foods refer to one my earlier blogs here.

IMG_5003

I would really love your feedback on this new product, so please let mw know what you think if and when you try it!