Notes from the Brew Room

Festive ferments

Ann King

Delving into old herbals and prescription books never fails to fascinate us, here at the Brew Room. Discovering old, loved recipes leads us in botanical directions we hadn’t anticipated and inspires us to continue creating new lotions and potions.

It’s January, and many of us will be recovering from the traditional, indulgent, festive delights of restaurants, pubs, and homes up and down the country, and will now be fighting unwelcome biliousness, gripey tummies and general discomfort. How wonderful, then, that Ground Ivy (Glechoma hederacea) has a history of clarification, both of blood and alcoholic beverages, and of easing all manner of belly ache.

Keeping our gut flora healthy and bursting with beneficial enzymes is extra important at this time of year, and fermented foods are an ideal way to ensure this happens. So, it is with this very much in mind that we developed the following recipe. Ground Ivy has a bitter taste which complements the saltiness of the sauerkraut, and if you can find some Chickweed (Stellaria media) populating the gaps between your sleeping perennials, add some in too. Fennel (Foeniculum dulce) is added for its known carminative effects, and all these herbs will contribute to a general soothing of the festive tum. Please feel free to substitute your own vegetables and herbs into the mix.

Fresh Festive Ferment

You will need:

Any green Cabbage. Keep an outer leaf to one side.

2 x medium Carrots

One handful Brussels Sprouts

Handful of both Ground Ivy leaves and Chickweed, if available

1tsp Cayenne Pepper or Chilli of choice

1tsp of freshly ground Fennel seed

Freshly ground sea salt

1 x wide-mouthed Kilner jar, or similar

Something to keep the vegetables submerged (a sterilised pebble, or a small Ziplock bag filled with water is perfect)

Method

Using a large knife, shred the Cabbage, Brussels Sprouts and Carrots into fairly thin strips, place in a large bowl and weigh.

Add 2% of the weight of vegetables in sea salt (to optimise the fermentation process).

Use your hands to massage the salt into the vegetables until the juices begin to flow freely. Begin placing the vegetables into the jar, pressing down at regular intervals to release more juice and remove any air pockets.

Add any remaining juice from the bowl onto the top of the vegetables. The idea is to completely submerge the vegetables in juice. Place the Cabbage leaf on top, gently tucking it down the sides.

Add the weight and then seal.

Leave your jar in a cool, dark place— at approximately 18ºC for 3 to 7 days, checking daily that the vegetables remain submerged. Once bubbles begin to appear, the fermentation has begun, and the lid should be opened daily to allow gases to escape. The sauerkraut can be sampled during this time but as soon as it has the desired taste, place it into the fridge to stop the fermentation process continuing. Enjoy your festive ferment on its own or add it to your festive leftovers.

If you have any Ground Ivy left over, make an infusion by steeping a finely chopped tablespoonful for at least 10 mins. This can be imbibed to help persistent coughs or allowed to cool and used as an eyewash for tired, party eyes.

Disclaimer

No recipes are intended to replace medical advice and the reader should seek the guidance of their doctor for all health matters. The profiles and recipes are intended for information purposes only and have not been tested or evaluated. Ann King is not making any claims regarding their efficacy and the reader is responsible for ensuring that any replications or adaptations of the recipes that they produce are safe to use and comply with cosmetic regulations where applicable.