I am a Vegemite kid through and through.. I like it thick and lots of it.
Over the year's its been unfortunate to discover like most things...Vegemite contains things that are bad for us. In a Vegemite sandwich alone you are consuming chemicals, synthetic vitamins and excess amounts of sodium..just to name a few, add some store bought white bread and you have yourself a chemical shit storm.
So here I am getting all fermented with you guys and those of you who have attended my workshops know how passionate I am about health and well being as a whole. Trust me it hurts to bag out Vegemite...but truth over lies and health over wealth!!!
So here is the recipe as promised, I used Fermented Mumma Mite, Green Vie Vegan cheese (cost around $5.50 per block) and Vegan Butter. Obviously you can improvise here with the fillings...you could go sweet instead of savory...the trick is in the Sourdough (of course) after that you are a free agent.
The dough for this bread was prepared in the morning, left to rise until almost doubled in volume, shaped, and left to rise until passing the poking test. It was baked in the same day.
200 g of active Sourdough starter (contact me if you need this)
180 g warm plant based milk
370 g white wheat flour (strong bread flour)
2 tablespoons of melted plant based butter
1 Tbsp of Salt (Himalayan)
100 g Vegan Butter
Fermented Mumma Mite or another Vegan Vegemite
As much grated Vegan cheese as you like, more is best.
In the morning, mix the dough.
First, dissolve all of your starter in 180 g of water and add melted butter.
Next, add all of the flour (370 g),
knead the dough for 10 minutes until smooth. Shape it into ball and place it into a bowl. Cover with a tea towel and leave to ferment until doubled in size.
My dough needed 2.5 hours, yours might take more or less, depending on the temperature of your kitchen and power of your starter. Once the dough has doubled in size sprinkle flour on the bench and role your dough out to roughly
5 mm thick or 30×45 cm .
Spread the butter, Vegemite and cheese over the dough and then role the dough up into a sausage. Cut the dough into rounds, the thickness is up to you.
Place the scrolls around the edge of a well greased dutch oven and leave to rise for 1.5 hours.
30 minutes before the baking preheat the oven to 200°C. When the dough is ready, put the dutch oven into oven and bake it until well baked, 30-40 minutes.
Then be oh so happy with your delicious and healthy cheesy mite scroll!
Most of us love Ginger Beer, Me I absolutely LOVE it, however have hung up my Ginger Beer party shoes due to the excessive amount of sugar.
Well that is until now.
During my fermentation journey I stumbled upon what was called a Ginger Bug. A bug you ask? Not your normal garden variety of bug no! But a fermented bubbling pot of Ginger that will transform plain water and a small amount of sugar into an explosive delicious bubbling beverage.
So whats so good about it, its fermented that's what and this means that each bubbly mouthful contains living probiotics and digestive enzymes which are all good for a healthy and happy gut.
So enough talk, how do you make it?
To make the bug;
1 Large piece of organic ginger root
1 Cup of raw organic sugar
1 Cup of filtered water
Chop up the ginger or grate into fine pieces, take 3 tablespoons of the ginger and add to a 500ml wide mouth jar.
Add 3 tablespoons of sugar to the jar, pour the filtered water over the mixture. Stir well to dissolve the sugar.
Place a cheese cloth or square of paper towel over the mouth of the jar and seal with an elastic band. Place the jar out of direct sunlight in a warm spot and leave to ferment.
Once a day you will need to feed your baby (ginger bug). You will do this buy adding 1 tablespoon of the chopped ginger and 1 tablespoon of sugar to the jar and stir well. Continue this process every day until your ginger bug starts to bubble. You will know as lots of tiny bubbles will appear on the surface and you will be able to here them fizzing away.
Note: always leave half of the ginger bug liquid in the fermentation jar, ready for your next brew and repeat the above feeding steps.
Once your ginger bug is ready to rock and roll its time to make your ginger beer.
What you will need for the Ginger Beer;
1 Large handful of organic grated ginger
1 Litre of filtered or spring water
3 Tablespoons of raw organic sugar
1/2 Cup of ginger bug
Place the grated ginger and filtered water into a saucepan and bring to a simmer. After about 10-15 minutes the liquid should have a really strong ginger flavour. Add sugar and your 3 tablespoons of sugar and stir until dissolved. When your liquid has cooled to room temp, pour in the ginger bug and stir.
Now to bottle you will need a long neck swing top bottle. Don't skimp on this part as it will effect your carbonation. Check out the below link for reasonable priced swing tops.
Pour your liquid into the bottle and then fill the remainder of the bottle with filtered water. Seal the bottle tightly and place on the bench, where it will build natural carbonation. This can take anywhere form 12-72 hours, depending on the temperature. In order to prevent explosion, burp your ginger beer daily, by opening the lid slightly and then closing tightly.
Once you have reached the desired "fizz" store in the fridge and drink up.
Notes: I like to add chilli and tumeric to my ginger beer for an extra kick.
Mind out of the gutter folks, but seriously if you are "getting some" or in need of "getting some", then Kombucha can help with that too. Yes that's right Kombucha can increase your sex drive, pretty exciting stuff, haha wink wink!
Dubbed the miracle tea or even the current health trend, it has actually been around for hundreds of years, the first recorded use dating back to China in 221BC.
Why is it trendy, the in thing... well in my opinion people, we, us are just becoming more aware about our health, all the FAKE news/information out there and hold the phone..Becoming woke, awake and all that jazz. So for years we have believed that things are good for us that are not, the awareness is rising and everyone needs to get on board. Gut health is where it is at, hence why fermented foods and drinks are so amazing.
So here are some benefits of the wonder tea, the big K;
So there is a lot more than 8 Kombucha benefits, feel free to dig deeper by all means. The bottom line is Kombucha is good for you!! Why you should brew your own, well its easy, cost effective and you control whats actually in it. Big companies generally spell BIG BULLSHIT. Quality will always be compromised. But hey, I'm a huge advocate to getting back to the basics, the traditional and the home made and that might not be for you.
A French man once said to me "you don't get fat, if you eat food with love".
I say " you don't get sick, if you eat food made with love"
Peace and Love
The Fermented Mumma