WINTER 2025 Honouring Deep Winter Dear friends, here we are in deep winter slumber, hopefully embracing slowness and the silence that comes with this season. It is so quiet here, everything under a blanket of snow, and I feel like I can let out a deep sigh. It feels so good to rest, and really take the time to honour the inner stillness that is reflected everywhere in the world around me. Because, before we know it, the days will lengthen and the snow will melt to water the rebirth. There is always something happening, something stirring, even underneath many feet of snow where it looks like there is no life at all.   The same can be said for a ferment… a seemingly inert jar of ingredients sitting in what appears to be stillness, is actually a cauldron of quiet activity. Bacteria and yeasts creating colonies of life; transforming sugars, breaking down fibres, converting non-digestible compounds into ones that our body can receive and utilize. It's a miraculous process that feels very much like the birth of a new year (which, in my mind, happens in the spring!). And this is why I thought sharing a sauerkraut recipe would be the perfect thing in this moment. A way that we can connect to this present point in the yearly calendar, and also the future of burgeoning life.   I developed the recipe below especially for the cooking class I taught at Goop, about a year ago. Everyone in the class loved it, but Gwyneth especially - and so it has become "GP's favourite" Purple Ginger Sauerkraut in my household - what can I say - the woman has exceptional taste! So I hope you're as "obsessed" as she is, and that you find it easy enough to fold into your monthly repertoire. I like to make a jar every few weeks to ensure that I always have a homemade ferment on hand to complement all of my meals. This one, due to the ginger, is less neutral than other versions, but I like the distinct spiciness of this addition, and it's particularly delicious with sesame-spiked dishes, mushrooms, lemongrass, lime, and chilies. If these are ingredients you work with regularly, then this sauerkraut will be a welcome flavour blessing.   If you're intimated to make this or any ferment on your own, you can check out the recording of the live class that I gave on Grow. If you're not already a member, you can sign up here!   I hope that wherever you are, you can connect to the slower pace that this very special time deep winter offers us. I know it's difficult when it seems the world is perpetually and frantically buzzing around us, but it is up to us as individuals to set the stride, and live the example we wish to see.   Big love to each and every one of you, Sarah B Crazy about cabbage!  Cabbage belongs to the brassica group of vegetables, along with cauliflower, broccoli, Brussels sprouts, and kale to name a few. Red cabbage, thanks to its deep and vibrant purple hue, is a source of anthocyanin -- a type of flavonoid with antioxidant properties that help the body to fight oxidation.   Anthocyanin-rich diets have been shown to improve cardiovascular health and support healthy vision and stable blood sugar. In addition, red cabbage is a great source of vitamin C (more than green cabbage) which is critical for immune function, collagen production, and iron absorption; vitamin K which is essential for bone and blood health; and vitamin E which is necessary for healthy eyes, hair, nails, and skin.    It's easy to see why I'm crazy about red cabbage, and to think that you can unlock even more benefits when you ferment it! Keep reading for my new favourite ferment recipe.

Purple Ginger Sauerkraut Purple Ginger Sauerkraut   INGREDIENTS 1 lb. / 500g red cabbage, finely grated or chopped (reserve one whole outer leaf) 2 tsp. / 10g fine sea salt 1 large apple 2 Tbsp / 20g fresh minced ginger 3 cloves garlic (finely minced or grated) 1 Tbsp. yellow mustard seed 1 tsp. peppercorns 1 tsp. fennel seeds   DIRECTIONS 1. Finely shred the cabbage (to speed things up, use a food processor fitted with the shredding attachment). Add it to a large mixing bowl and top with sea salt. Wash hands thoroughly and massage cabbage for 5 minutes or so. The cabbage should start softening, shrinking in volume, and releasing water. Continue massaging until this happens. 2. Julienne the apple, mince the ginger and garlic, and add them to the bowl. Massage again for 4-5 minutes until thoroughly combined. Fold in the mustard seeds, peppercorns, and fennel seeds. 3. Use your hands or tongs to put the sauerkraut mixture into your sterilized jars and press down firmly to pack. There should be enough liquid from the massaging to rise up and cover the vegetables. Take your remaining whole cabbage leaf and press it on top, until it reaches the liquid line (this prevents air from reaching the sauerkraut below). Place a lid lightly on top, and place on a rimmed plate or bowl away from direct sun exposure.  4. Check your sauerkraut daily for activity (bubbles, and / or liquid seeping out). After 2-3 days, taste it. If you want it more tangy and sour, leave it to ferment until the flavour is to your liking (usually no more than 2 weeks). Note that times may differ depending on the season and ambient room temperature. To speed things up, place the jar in a warmer place. 5. Once ready, close the lid of the jar tightly, and store in the fridge.

My Favourite Red Cabbage Recipes Winter Abundance Bowl Plant-Powered Sloppy Joes Blood Orange Braised Cabbage on Barley

My Recent Life Pleasures Mission Joy: Finding Happiness in Troubled Times   This documentary is centred around the deep and inspiring friendship between the Dalai Lama and Archbishop Desmond Tutu. The film captures their conversations on joy, compassion, and how to find happiness in a world often filled with suffering. Through conversation, they explore how joy is not simply about experiencing pleasure but about cultivating inner peace, resilience, and the ability to transcend suffering. Through their humour, wisdom, and insight, the Dalai Lama and Tutu share practical advice on how to live joyfully, even in troubled times. WATCH Skyrocket Breathwork This is the latest Breathwork session that I recorded for Grow, my membership site, and I have been using it every morning to blast off! It's only 3 minutes long, but it gives me so much energy in such a short amount of time. It's also perfect as an afternoon pick-me-up, combined with cold exposure, or during an evening sauna. The up-regulated style of this practice increases energy and heightens focus, so it's also a fantastic thing to do when you're working on a computer and need a reset. Set an alarm and do it every two hours that you're at a desk, and watch how your day changes!     BREATHE

Peaceful Cuisine   I started following this IG account about a year ago, and whenever the creator, Ryoya Takashima posts something new, it's always like receiving a surprise gift. The videos are beautifully shot, and offer the real sounds of food preparation and cooking, sometimes with gentle music, but no talking. His YouTube account offers more long-form videos with the same vibe - slow, quiet, and calming images with thoughtful recipes that have clearly been made by a passionate foodie. If you're in a need of some chill inspiration, check out his stunning work.      FOLLOW

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