Start with 100ml (1/2 cup), then gradually add more. To obtain a good consistency you will need to use a tamper and not add too much water. Start the mixer and gradually add the water. Rinse, then pour the nuts, salt and VitalKal into your mixer. Spoon into jar and add some olive oil on top to seal, and screw the lid closed – allow to sit at room temp with lid on for 2-4 days, transfer to refrigerator Soak the cashew nuts in water, for anywhere between 2 hours to overnight. Strain the nuts and rinse with filtered waterĪdd to high speed blender with ¼ cup kraut juice, ¼ cup olive oil, 1tsp Celtic sea salt, ½ tsp powdered turmeric (optional), ½ tsp ground cumin (optional), 1-2 cloves garlic, sprig of fresh dill (I use more as I like the dill flavour), juice of 1 fresh lime Add water as needed for desired consistency (around ½ cup filtered water) Instructions Soak your cashews in filtered water and 1 tsp salt for 4-12 hours Drain and rinse the nuts and add into your blender with the remaining salt and Sauerkraut brine and water Blend until completely smooth- this can take quite a while and you should ensure your mixture doesn’t get hot, you. Fill romaine leaves with avocado, kraut, cherry tomatoes, fermented cheese, and garnish with sprouts. NOTE: if you want a sweeter final product add the beetroot after you’ve fermented your cashews. 1 cup sprouts of micro greens of your choice. Drain and rinse the nuts and add into your blender with the beetroot, remaining salt and sauerkraut brine and water.
Soak 500g cashews with 1 Tablespoon of Celtic Sea Salt in a 2 L jar with filtered water (must be filtered water) for 8 hours Soak your cashews in filtered water and 1 tsp salt for 4-12 hours.
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