Julia Pickle

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Who is Julia?

Well, thank you for asking, but Pickle is not my real name - though wouldn't it be fun if it were (it's certainly easier to remember than Kowalski ;)). First, let me start by saying that I am not a trained chef, dietitian or anything in between. I'm just a mum of 3 with a normal day job, that loves to experiment in the kitchen and rediscover old fashioned recipes and ways of doing. And no, I am by no means a perfect housewife - living is a messy process, and I wouldn't change my quirky and unconventional family for anything in the world. I love helping people become more confident in the kitchen, especially when they're looking for some healthy inspiration, or want some help with planning and budgeting. I'm especially passionate about fermentation and preserving - not only do these simple ancient techniques help us reduce the food waste, but are also incredibly helpful for the digestion and gut health. Kombucha, sauerkraut, kimchi, kefir, tibicos - these may sound like words from a SF novel, but they are all traditional foods that have been consumed for centuries, and then almost forgotten, only to be rediscovered as our knowledge about the gut microbiome and the beneficial bacteria increases.

juliapickle Cultured Vegetables - Sauerkraut, Kimchi, Veggies in Brine #fermentation #sauerkraut #kimchi #guthealth #microbiome #culturedfoods #makeyourown

Open Box for $13

For thousands of years, it was the process of fermentation that made possible the safe storage of food. The good microbes in cultured foods become so strong and dominant that they keep pathogens and harmful bacteria out. It's how people protected themselves before refrigeration and made their food safe. Cultured vegetables are full of life force, and with a range of vitamins and minerals that are even more bioavailable than in their fresh form. Researchers at Cornell University tested levels of antioxidants and vitamin C in sauerkraut and found the average level of vitamin C in raw cabbage was 57 mg per cup, but when fermented the level was close 700 mg! The incredibly beneficial bacterial strain in cultured vegetables is called Lactobacillus plantarum (L. plantarum) it is a hardy strain that survives stomach acid with ease, and can make the full trip from your to mouth - to intestines - to colon - to colonize you in a powerful way, and combat any possible pathogens in your digestive tract. Learn how to make your own lacto-fermented vegetables - I will guide you through the process and help you choose the best (simple and cheap) equipment, with no miraculous powders or fancy 100$ jars, pick up the tastiest veggies, and use them in a simple and efficient way (no waste!). In just over a week, you will be able to taste these magical creations coming straight out of your kitchen!
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juliapickle Kombucha & Water Kefir #kombucha #waterkefir #fermentation #guthealth #homemaderemedies #fermentingwithjulia #juliapickle

Open Box for $13

Cultured foods have been a part of the healthiest diets for thousands of years and are essential to a long, and healthy life. They change the inner ecosystem, and build resistance to infections, help with digestion, appetite and weight control. Kombucha is a living health drink made by fermenting tea and sugar with the kombucha culture. It has been around for hundreds of years. It was very much in vogue in the 70's hippie communities (and suburban eastern-European households), to become mainstream in the past 5-6 years. Buying kombucha can be an expensive habit: at almost 6$ per bottle, it adds up quickly. Making your own will cost you pennies, and you can vary the flavours and fermentation levels and adjust them to your family's liking. This Box contains detailed guide on kombucha preparation, what kind of tea is best to use, how to start a second fermentation process and what to do if you want different flavour but without additional work. You will receive. A detailed guide on the best types of jars and equipment to use, and also a bonus section on 'perpetual fermentation'. Water kefir part is dedicated to water kefir, a dairy free drink made using water kefir grains, or crystals. It's a great solution for those who are dairy free as unlike milk kefir grains, they thrive on sugars and not lactose. Making water kefir is an easy process, but to obtain a flavourful result, there is some tweaking involved - otherwise the end product albeit healthy won't have much flavour. I will guide you through the process and help you discover your favourite version of this healthful drink! For an inspiring kombucha story, check this out: http://synergydrinks.com/index.php/our-story/#laraine-daves-
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juliapickle Milk Kefir and Homemade Fresh Cheese #kefir #milkkefir #fermentation #guthealth #homemade #fermentingwithjulia #juliapickle

Open Box for $13

Kefir is a cultured, probiotic drink, that has been used for centuries to increase health and vitality. Though it's flavour is somehow similar to yoghurt, kefir contains 30-50 major strains of friendly bacteria and yeasts not commonly found in yogurt, that improve digestion and straighten the immune system. Kefir has exceptional health and curative properties. It is rich in protein, calcium, vitamin B12, niacin, and folic acid. It has been used not only to promote health, but also as the way of preserving milk when there was no refrigeration. Huge amounts of colonies of good bacteria in kefir suppress any harmful bacterias, and create a tangy, delicious drink that has little to no lactose left and is ready to infuse it's magic qualities to your digestive system. Join me for a crash corse in kefir making, and find out what to do with leftover whey, how to make your own probiotic cream cheese, is there such a thing as too many kefir grains and how to use them once your friends get sick of you sharing them around. Making this simple drink on your own will give you enough confidence to try different types of fermentation, and my hope is it will empower you to take back the knowledge that has been taken away from us in this century of industrial food.
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