Illustrated recipes with fermented food and fibre

Dissolve the 15 g of unrefined sea salt in 500 ml of lukewarm boiled water. Let the brine cool completely to room temperature before use.

Tip from Tobias: Always use salt without iodine and anti-caking agents, as iodine can inhibit the natural lactic acid bacteria.

Rinse a clip-top jar with boiling water. Pack the carrot sticks, ginger and mustard seeds tightly into the jar, leaving at least 3 cm of space at the top.

Pour the brine over the vegetables so all the carrots are completely covered by liquid. If needed, use a fermentation weight or a rolled-up cabbage leaf to keep them below the surface.

Tip from Tobias: Oxygen is the enemy of the bacteria in fermentation. As long as the vegetables stay under the brine, mould will not form.

Close the jar and keep it somewhere dark at room temperature (18-22 degrees) for 4-6 days. Open the jar briefly once a day to release the pressure ("burp" the jar).

When the taste is pleasantly sour and fresh, move the jar to the fridge. It will keep there for up to 3 months.

Mix the oats, chia seeds, cinnamon and plant milk in a bowl or a jar. Stir well so the chia seeds do not clump.

Put the mixture in the fridge for at least 4 hours, or overnight, so the oats and chia seeds soak up the liquid and soften.

Just before serving, stir in the live kefir and top the porridge with blueberries and, if you like, chopped walnuts.

Tip from Tobias: Always add the kefir cold just before serving, so the live bacterial cultures are not exposed to heat.