Fermented by LAB

Kimchi Brine Michelada

KIMCHI, DrinksAlana Holloway
Kimchi Brine Michelada

This gut healthy cocktail couldn’t be easier to make and is the perfect thing to enjoy when the sun is shining and food flowing. Now I very rarely drink alcohol but if there’s one thing I love in the Summer, it’s a cold beer. This Michelada is what I imagine the love child of a Bloody Mary and shandy would be like, with a hint of the salty citrus kick you get when shooting tequila… as an ode to your youth! Give it a go, I’m sure you’ll love it.

Serves 2

150ml Kimchi brine
300ml ice cold lager
400ml ice cold ginger or original Kombucha
Juice 1 lime

Optional: a few drops of tobasco


  • Empty the a jar of Kimchi into a sieve and press to squeeze all the brine out into a 1L jug using the back of a spoon.

  • Pour in the remaining ingredients and stir to combine

  • Wet the rim of two glasses with a wedge of lime before lightly coating with sea salt (do this by dipping the rim into a plate of sea salt)

  • Pour the cocktail into the glasses and put your feet up before sipping… you deserve it!

Kraut + Kale Bread

KIMCHIAlana Holloway
kraut and kale bread

Kraut/Kimchi + Kale Loaf

Makes 1 loaf

200g sunflower seeds, ground
50g linseeds – ground or ground flax
180g kale
2tbsp Kraut or Kimchi - I used Chilli + Coriander Kimchi
4 eggs
Generous pinch of sea salt and cracked black pepper


- Preheat your oven to 180C.

- Line a loaf and with greaseproof paper.

- Blitz the sunflower seeds and linseeds in a food processor until you have a fine crumb.

- Add the kale and Kraut/Kimchi to the food processor with the sunflower seeds and linseeds and blitz until everything is roughly the same size.

- Add the eggs, salt, pepper and pesto (if using) and blitz one last time until well incorporated.

- Spoon into the lined loaf tin and level off with a spatula or the back of a spoon.

- Bake in the oven for 50-55minutes, until it’s dark golden and has a firm crust.

- Cool in the tin before transferring to a wire rack to cool completely.

Kraut Fritters

KRAUTAlana Holloway
Kraut Fritters

Makes 6 fritters

6 heaped tbsp chickpea/gram flour
130ml water
2tbsp Kraut of choice - I used Carrot + Nigella Kraut in this recipe

Toppings – smashed avocado, fried egg, roasted tomatoes, *more Kraut


-      Mix the chickpea flour with half the water in a mixing bowl.  Gradually add the second half of the water whilst stirring until smooth and the consistency of natural yoghurt (you may find 130ml is too much water, so use your best judgement here).

-      Heat a generous glug of olive oil in a frying pan over a medium heat.  Spoon dollops of the fritter mixture into the pan.  Fry until you begin to see bubbles appear on the top of the fritter and you can see the mixture beginning to set.  Flip and fry on the other side for about 2-3 minutes. Remove from the pan and repeat until all the mixture has been used.

-      Top with the suggested toppings above or dip into aioli, hummus or whatever you fancy!

Top Tip: to make these fritters even more gut loving, make the batter the night before and leave to ferment overnight. 

 *As the cooking heat will kill most of the beneficial bacteria (there will still be plenty of good things in the Kraut, don’t worry), I suggest adding more Kraut on top to ensure you’re still getting those all important live cultures.

Autumn Berry Kefir Smoothie

KEFIRAlana Holloway
Autumn Berry Kefir Smoothie

Although I drink smoothies less in the colder months, I still love one every now and again.  This one makes a creamy and comforting change from the peppy ones whizzed up in the Summer.  Plus, it contains Kefir so is totally loved by your gut.  TOP TIP: 'chew' your smoothie, don't guzzle it down.  This gives your mouth a chance to begin the digestive process via the digestive enzymes in your saliva, meaning your gut won't get a shock when it’s presented with a load of smoothie!

Serves 2

200ml Autumn Berry Kefir (try to get it before it carbonates)
200ml coconut milk
1 avocado
150g blackberries (fresh or frozen)
3/4tsp maca - optional
3/4tsp baobab - optional
2tbsp hemp seeds to sprinkle on top


-Blend all ingredients together until completely smooth.

-Sprinkle some hemp seeds on top and enjoy!

You may also like…

Gut Loving Kraut Bun

KRAUTAlana Holloway

The inspiration for this bun comes from a Green Kitchen Stories recipe. They make these beautifully vibrant flatbreads using vegetables as the main ingredient. Genius! I combed that with a ‘muggin’ (microwave muffin, for anyone that’s wondering) method and ta-daa! I have a vegetable bun! Filled with homemade mayo (the easiest thing to make EVER btw), avocado, alfalfa sprouts and a whole loada Kraut, this is one delicious veggie packed lunch.

Gut Loving Kraut Bun


For the bun

Either 1/2 a head of broccoli or 2 raw beetroot
50g ground almonds
2 eggs
Salt and pepper
Rapeseed oil

For the mayo

1 egg
100ml rapeseed oil
1tbsp apple cider vinegar
Pinch of salt


1 Avocado, smashed
Alfalfa sprouts

You will need: a stick blender


To make the bun

Blend the beetroot or broccoli in a food processor until the consistency of breadcrumbs.
Add the group almonds, eggs and seasoning and blend again to combine.
Generously oil a microwave safe bowl or jug ad spoon two tablespoons of mixture into the jug. Smooth the top by patting with your knuckles before microwave for 3 minutes.
Once cooked, tip out on to a rack to cool and repeat until the mixture is used up.

To make the mayo

Crack the egg into a large glass jar before pouring the oil on top. Add the salt ad vinegar. Place the stick blender in (all the way to the bottom go the jar) ad pulse until the oil and egg start to look creamy in places. Now blend continuously until completely emulsified (store in the fridge for up to a week).

Stack the bun

Cut the cooled bun in half and spread both halves with the mayo.
Top the bottom half with a good amount of Kraut, then the smashed avocado and a large handful of sprouts. Pop the top on and EAT!

you may also like…


KRAUTAlana Holloway

I, like many, have an OTT love for guac.  My recipe? I keep it simple and follow some basic ratios, nothing fancy.  On this occasion, however, I thought I'd spice things up a bit.  Kraut and avocado were made for each other.  The sour, salty flavour that kraut takes on as it develops is just what's needed in guacamole and somehow gives a deeper, rounder flavour than lime juice on its own.   I've used the Turmeric + Black Pepper Kraut in this recipe, but the Green Chilli and Coriander Kimchi or Winter Squash Kimchi would work equally as well.

Makes 1 small bowl

1.5 medium avocados
Juice of ½ lime or lemon
Pinch sea salt
Drizzle olive oil
1tsp chopped coriander
1tbsp sauerkraut/kimchi (see above for suggestions)


-        Cut in half and de-stone to avocados.  Scoop out the contents into a bowl.

-        Add the lime/lemon juice, the salt and olive oil and mash with a fork.

-        Add the kraut and chopped coriander and lightly stir to combine.

-        Serve with a little more kraut and coriander leaves sprinkled on top.

Carrot + Tomato Probiotic Pesto

PICKLESAlana Holloway
probiotic pesto.JPG

This probiotic pesto is a great way to use this Summer's Carrot + Tomato Relish.  All the flavour comes from the Relish, so you need to add little else.  It's delicious spread on some toasted sourdough and topped with sautéed courgettes, or as a pizza sauce instead of the classic tomato.


100g Carrot + Tomato Relish
60g pine nuts
1 roasted and peeled red pepper
Olive Oil


- Add all the ingredients except the olive oil to a food processor.  

- Blend whilst drizzling the olive oil through the spout until it reaches a pesto consistency.

- Spoon into a clean jar and store in the fridge for up to a week.

Cucumber, Lime + Avocado Kefir Smoothie

KEFIRAlana Holloway

I once went on a juice cleanse (back when they were all the rage) and remember how excited I got when it was time for the avocado smoothie!  After days of delicious, but unsubstantial, vegetable juices, the creamy and thick avocado smoothie got my mouth watering and was just what the doctor ordered.  This kefir smoothie was created in homage to that and hits all the right spots; creamy, sweet, refreshing, sharp and most of all, satisfying!!

To make,  blend until smooth;
225ml Cucumber + Lime Kefir
1 whole cucumber
Juice of 1 lime
1/2 an avocado
A couple of mint leaves
1 small handful of spinach



Summer Salad with Probiotic Dressing

KIMCHIAlana Holloway

This salad recipe is more of a guide than a strict recipe.  Use whatever vegetables take your fancy or are in season.  Feel free to use another bitter salad leaf in place of chicory; the creaminess of the avocado and sweetness from the sweet potato/squash really balances the flavour. Proportions are up to you… have fun!  It makes an extremely colourful salad for al fresco dining and will be sure to put smiles on faces at any summer BBQ. 


Tahini –the end of the jar is perfect for this dressing
Kraut or kimchi brine
Olive oil
Cooked quinoa; I like it when it’s still slightly warm
Steamed broccoli
Steamed baby carrots
Red chicory
Roasted sweet potato or butternut squash
Roasted red onion
Toasted pumpkin and sesame seeds
Redcurrants or pomegranate seeds
Optional: edible flowers such as calendula or nasturtium


-      Make the dressing by mixing two-parts tahini to one-part kraut/kimchi brine.  It’s a great way to use up the end of the jar; simply pour the brine into the tahini jar and shake to emulsify.  You may need to scrape the bits from the bottom with a spoon and shake again.  There’s so much flavour in the brine that you need little else to make this delicious dressing.

-      Soften the kale by massaging it in a bowl with a little kraut or kimchi brine and dash of olive oil.  Massage until it becomes a vibrant green and set to one side whilst you prepare the rest of the salad.

-      Spoon the cooked quinoa onto a serving dish, then begin layering the other ingredients onto the plate, minus the redcurrants/pomegranate and flowers. Drizzle the probiotic dressing over the salad – as much or as little as you fancy – and finish by sprinkling with the redcurrants/pomegranate seeds and flowers.

Peaches + Cream Kefir Smoothie Bowl

KEFIRAlana Holloway
Peaches + Cream Kefir Smoothie Bowl.jpg

This is the perfect gut loving recipe to make this summer.  Make the most of the season and decorate with the colourful flowers and fruits available.  Take your time over it and enjoy the process; your gut will thank you for it!

Serves 2

150ml Peach & Elderflower Kefir
1 large green banana
4 florets of steamed & frozen cauliflower
20 slices (equivalent of 2 whole peaches) of frozen peach
4 tbsp coconut yoghurt
1 heaped tsp raw honey

- Place all ingredients in a blender and blend until smooth.  

- Pour into bowls and decorate with; edible flowers, seasonal berries, diced peach, coconut flakes, coconut yoghurt

Spring Green Wrap with Kraut Hummus

KRAUTAlana Holloway


Serves 2

*Green pancake recipe from the Green Kitchen at Home book

75g Rice Flour
3 free range eggs
150ml plant based milk
Large handful of spinach
A selection of spring/summer vegetables; I used asparagus, courgette and red onion
Olive oil
Sea salt
100g sauerkraut
250g hummus
1 Avocado

Optional: micro herbs


-       Preheat your oven to 160C

-       To make the pancakes, place all ingredients in a blender or a glass jug (if using a stick blender) and blend until smooth.  Set aside to rest for 2 hours.

-       Peel and chop the onion into 8 wedges.  Place in an oven proof dish, toss in olive oil and sea salt before roasting for 40 minutes, until soft and caramalised.  Remove and set aside.

-       Just before you’re ready to cook the pancakes, turn the grill on to high.  Slice the courgette diagonally place into an oven proof dish along with the asparagus. Toss in a glug of olive oil and sea salt.  Grill until lightly charred.

-       Finely chop the sauerkraut and stir into the hummus.  If you’re making your own hummus, follow this recipe.

-       Slice the avocado flesh.

-       Heat a little olive oil in a pan over a medium heat.  Stir the pancake better before pouring in a thin layer to the hot pan.  Flip when the top has set.  Repeat until all batter has been used.

-       To construct: spread the pancake with the sauerkraut hummus, top with the charred vegetables, avocado and micro herbs.  Roll and eat!

Rhubarb + Rose Kefir Fool

KEFIRAlana Holloway
Rhubarb + Rose Kefir Fool.jpg

Rhubarb season is one of my favourites.  As soon as I see the brightly coloured pink sticks on the shelves, I know spring is on its way.  It's also one of the most interesting Kefir flavourings; I take such pleasure in watching the colour change from bright pink to blush as the season progresses and we move from forced rhubarb to non-forced.  This recipe makes the most of the delicious vegetable (yes, it's a vegetable!)  Adding the kefir to the cooled coconut cream means you'll still benefit from the probiotics.  Gelatin and coconut cream are also really soothing for the intestinal wall, so this fool really couldn't be any better for your gut!

Serves 4

300g rhubarb
300ml coconut cream
200ml Rhubarb + Rose Kefir
Gelatin – I use 1tbsp + 1tsp grass fed powdered gelatin by Great Lakes
6tsp raw honey
1/4tsp rose water (optional)


- Trim and chop the rhubarb into 1-inch pieces.  Place in a saucepan with a dash of water, pop a lid on and cook over a medium heat for approx. 10 minutes, or until the rhubarb is soft and is just about holding it’s form.

- Heat the coconut cream in a saucepan over a medium heat until it’s very gently simmering before removing from the heat.

- Bloom the gelatin by mixing it with enough water so that it has a consistency of apple sauce.  Allow to sit for a minute or two.

- Add the bloomed gelatin to the hot coconut cream and whisk vigorously until fully dissolved

- Allow the coconut cream to cool until it’s a little over warm to the touch before adding the raw honey, rhubarb, Kefir and rosewater if you are using it.  Stir gently to combine (and dissolve the honey).

- Pour into small bowls or small sundae glasses and refrigerate for 1 - 1.15hrs, until just set.  Any longer than this and it will become more jelly like.  If you have to leave it longer and it does become more of a jelly, remove it from the fridge 30-45mins before serving to loosen up again.

*This post contains affiliate links

Carrot + Cauli Kefir Smoothie

KEFIR, DrinksAlana Holloway
Carrot + Cauliflower Kefir SmoothieJPG

Yes, you read that right... cauliflower in a smoothie!! Despite what you may be thinking, you can't taste it at all.  It makes your smoothie thick and creamy, a la all the smoothie bowls you see on Instagram.  I've tried making it both with the Red Grapefruit + Rosemary Kefir and the Pear + Ginger Kefir; both work beautifully.

Serves 1-2

3 small florets cauliflower (cooked and frozen)
5 walnut sized chunks carrot (cooked and frozen)
1 underripe/green banana (a great prebiotic source)
500ml water kefir – both Red Grapefruit + Rosemary and Pear + Ginger work really well

Optional: 1 scoop collagen powder


- When you have a spare 5 minutes, steam some chopped cauliflower and carrots, before allowing to cool and then freezing.  I do this with all sorts of vegetables, meaning I have a lovely array of smoothie fillings to hand.  Broccoli and beetroot work perfectly, as do spinach and peas (although I don’t steam these).

- Add all ingredients to a blender and blend until smooth.  It’s that easy!!

Kimchi Butternut Squash Nests

KIMCHIAlana Holloway
Kimchi Butternut Squash Nests

Makes 6 nests

1 small butternut squash
7 medium eggs
180g Kimchi
Black pepper
Small handful of fresh coriander, chopped
Fresh chilli/chilli flakes

You will need: a 6 -hole muffin pan


-       Preheat oven to 180C and lightly grease the muffin pan.

-       Grate or spiralize the butternut squash, place in some paper towel and squeeze to remove any excess moisture.

-       Drain the Kimchi if necessary (but don’t throw away the juice!) and finely chop. 

-       Whisk 1 egg in a large bowl before adding the squash and Kimchi and season with black pepper (you get the saltiness from the Kimchi).  Mix again to combine.

-       Distribute the mixture evenly between the muffin cups.  Use your fingers or a spoon to press the mixture against the sides of the muffin cup, creating a well in the middle.

-       Place in the oven and bake for 15-18 minutes, or until the edges have browned. 

-       Remove and crack an egg into each well before returning to the oven and cook for a further 8-10 minutes, or until the egg is as you like it.

-       Remove from the oven once cooked and allow to cool slightly before spooning out of the tray.  Sprinkle with some chopped coriander, chilli flakes and serve with some sliced avocado and some extra Kimchi.

Kefir, Banana + Mango Smoothie

Smoothies, KEFIRAlana Holloway
kefir, mango + banana smoothie.JPG

If you've heard of probiotics, you've likely heard of PREbiotics.  If you haven't, however, worry not!  They're essentially fertiliser for the bacteria living in your gut.  Prebiotics allow the bacteria to grow and proliferate, and come in the form of plant fibres.  There's a bit of an odd list containing a few foods that will never make my death row meal; Jerusalem artichokes, chicory and green bananas, to name a few.  Whilst I don't enjoy chomping on a green banana (lucky if you do, I like mine somewhere in the middle), they're perfect to use in smoothies, producing a thicker result AND providing you with prebiotics.   So grab your banana whilst it's still green and whizz up this tropical delight.  Probiotics and prebiotics in one sip... what more could you want?!

Makes 1 large or two small smoothies

1 underripe/green banana.  A frozen banana will produce a thicker smoothie.
100g frozen mango
250ml Kefir - a ginger based one works perfectly
100g coconut yoghurt


Add all ingredients to a blender and blend until smooth.  Top with toasted coconut flakes, mango pieces and hemp seeds.

Three Herb Frittata with Red Kraut

Lunch, Dinner, KRAUTAlana Holloway

This recipe is more of a guide; make this frittata with whatever herbs and green vegetables you have to hand.  It’s delicious warm, straight out of the oven, or picked from the fridge when you’re on the go.  Any sauerkraut compliments the sweetness of the peas and leek with a wonderful tang, but my favourite kraut to eat it with has to be a red cabbage and beetroot one.

Curried Parsnip Kraut Egg Mayo

Lunch, KRAUTAlana Holloway
Curried Parsnip Kraut Egg Mayo

Serves 2

5 free range hard boiled eggs
2tbsp mayonnaise
1 heaped tbsp. Curried Parsnip Kraut (from the Winter Collection)
Ground black pepper


-       Peel and mash the eggs with a fork.

-       Add the mayo and mix to combine.

-       Finely chop the Kraut; it’s easy to do in the jar using a pair of scissors.  Add the kraut to the egg mayo and stir to combine.

-       Add black pepper to taste.

Kefir Chia Fresca

Drinks, KEFIRAlana Holloway

Hands up... who's taken on Dry January?  If you've stuck with it so far, congratulations, keep going strong!  You may be looking for something to give you that extra boost and I think I have just the thing.  This delicious drink has the skin loving Omega benefits from chia, which will also keep you well hydrated and your digestion moving freely.  The probiotics from the kefir are just an added bonus!

Serves 1

250ml Pomegranate + Thyme Kefir
1tbsp chia seeds
Thyme to garnish (optional)

- In a glass, whisk the kefir and chia together with a fork.  
- Leave for an hour or so (or better, overnight) whisking a few more times throughout to ensure the chia are well distributed.  The chia will soak up most of the kefir and you'll be left with something between a snack and a drink.

Top tip: Make this the 'night before' and enjoy during the next day's afternoon slump.

Kimchi Hummus

Snacks, KIMCHIAlana Holloway

 250g dried chickpeas
1tsp bicarbonate of soda
100g tahini
150g Winter Squash Kimchi
Pinch salt
 -  Soak the  chickpeas overnight in double the amount of water to chickpeas.
- The next day, drain the chickpeas and boil in fresh water, along with the bicarb, for approx. 40minutes, or until soft and almost mushy.  Skim scum throughout.
- Drain the chickpeas through a colander, but save about 1 mug of the cooking liquor.
- Blitz the chickpeas, tahini, kimchi and salt in a food processor until smooth.
- Whilst the food processor is still on, drizzle in the cooking liquor until desired consistency is reached.
- Taste for seasoning and adjust if necessary.
- Store in the fridge an airtight container for up to 5 days.