Many years ago before Iris was born and before I met Roberto, I discovered the world of fermentation and sprouting. Seeds are so fascinating with their incredible health benefits and ability to sprout. When seeds sprout they become a great source of nutrition and energy. It is easy to make ones you know how to and also so much fun. In my early days of fermentation I learned how to make bread of sourdough but later on I started to ferment other things like vegetables and soybeans. For various reasons I haven’t been neither sprouting nor fermenting anything for the last few years but recently I decided to give it another go. I think that the health benefits of eating sprouts and fermented food are so many and I believe that most physical conditions will improve when eating it. But with this being said I found myself with a lack of inspiration.
To get inspired and to sharpen my skills I registered, together with a friend, for a one time evening course in sprouting and fermentation at the Raw Food House in Malmö. I am so happy I did. Not only did I get inspired but I also learned a lot of new things about fermentation. Beside the techniques of sprouting and fermenting vegetables we also learned how to make yogurt of cashews and how to make Kombucha ( a fermented drink ). The Raw Food House is a restaurant in Malmö that serves incredible tasty raw food every day of the week. They arrange different courses in raw food like Raw breakfast, Kids and raw food, Sprouting and fermentation and much more. I find the Raw Food House to be a real source of inspiration for all people that enjoy experimenting in the kitchen and are looking for a way to eat a bit more healthy. The food I tried in the restaurant was bursting with flavour and I believe I have never before tried anything of the kind. But if you have an award winning chef preparing the food ( like Raw Food House ) then I guess this is the result that you get. And from now on there will be a lot more experimenting going on in our kitchen, just wait and see!
This is what you see when you enter the restaurant. In the refrigerator you find lots of tasty things to eat and drink for take away.
Linda, chef and owner, is demonstrating the technique of how to ferment white cabbage.
We got to try many tasty things. This is Kimchi, a fermented Korean dish.
Just look at all the raw pastries! I will be back for one of those!
This is a Kombucha mushroom. And in the jar behind it you see the fermented Kombucha drink.
Raw sushi! It was so incredible good!
I don’t know about you but I would definitely stop by the restaurant just so I could sit here and enjoy my meal. I love the posters!
They also sell different things that will help you prepare raw food. Everything from kitchen machines and raw material to books.
These are some of the things I brought with me home. Some probiotic powder for my cashew yogurt and some chaga mushroom for infusions.
If you are a interested in knowing more about the chaga mushroom you can read about it here.