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Life-Giving Salt and Miso
by Anne-Marie Fryer Wiboltt

sea salt

We need a variety of minerals in our diet. Of these minerals the most valuable to us is sea salt. Many people today often overlook how important sea salt is for our health.
Salt hasn't always been thought of so lightly. Just a short time back, in human history, people were fighting wars to control salt trade. Empires were formed on it, and have collapsed because of it. Roman soldiers were paid a "salary" of salt, which was called "salarium," and they fought the Celts for the possession of via salaria, the road to the salt. And others have praised salt. To Plato, salt was "Dear to God." Homer said, "Salt is Divine." Jesus Christ noted, "Salt is good. Have salt in yourselves and be at peace with one another".

Both the warlike and the spiritually oriented agreed on something, that salt is extremely important to our health. Realizing this importance, people have used salt, not only in rituals, as an addition to their food, but also to form new products. For instance, using salt, the Japanese have developed tamari and miso, which are wonderfully nutritious and tasty seasonings.
Japanese legend has it that the gods themselves brought the secret of miso as a gift to people at the beginning of their civilization. Historians say that Buddhist monks brought miso with them when they carried their teachings to Japan. Whichever is correct, the Japanese have had a dedication to miso for centuries.

Until recently, almost every Japanese family had its own miso making tradition, and making farmhouse miso was as much a part of the yearly cycle as were planting and harvesting. Next to rice, it is probably the most basic staple in their diet, and the largest contributing factor to their health and longevity.

Below are three delicious fermented foods recipes made with miso. They are quick and very easy to make. Experiment with a variety of different types of miso.


2 c finely chopped carrot tops
1/2 c water
1 tsp miso

Mix the miso with 3 Tbsp water. Place the tops in a pan with the rest of the water and let it simmer, covered for 10 min. Pour the miso over and mix well. This condiment is very tasty; use 1 tsp per person.

•Variation: Use other green tops or wild plants such as dandelion leaves. Season with ginger or add roasted ground sesame seeds.


3 organic tangerines
1/2 c miso

Cut the peel of the tangerines in bite sized pieces. Place them in the miso and let it sit for 2—10 days in a cold place. Serve on fish or fried dishes.

•Variation: Use the peel of oranges, lemons, etc. in the same way.


1 jar filled 1/2 full with miso
Firm whole or parted vegetables like roots, garlic, ginger and onion

Clean and dry the vegetables. Place them in the jar and cover them completely with the miso, try not to have them touch each other. After 2-4 weeks, depending on the size of the vegetables, they are done. Rinse off the miso and cut the pickles in thin slices. Serve in grain or vegetable dishes. These delicious pickles are superb year round, but especially in the autumn and winter.

•Variation: Cut the vegetables in smaller pieces, parboil them for 30 sec. and let them cool before covering them in miso. They will be done in 2 days. The vegetables will keep in miso for several months. If they become too strong soak them in a little water. Raw fish can be pickled in same way.

Anne-Marie Fryer Wiboltt is a Waldorf class and kindergarten teacher, biodynamic farmer, author and nutritional counselor. She has taught nutritional cooking and counseled for 25 years in her homeland Denmark, Europe and the United States.

She trained as a macrobiotic cooking teacher and counselor and studied the principles of oriental medicine and the research of Dr. Weston A. Price before embracing the anthroposophical approach to nutrition, food and cooking.


This Four week course will explore some of the many benefits of fermented and cultured foods, and why it is important to include them regularly with every meal. You will be guided through the steps of making sauerkraut, kimchi, pickled vegetables, kefir, soft cheese, and yogurt, as well as get a chance to discover new fermented drinks such as kvass, wines, and beers. I will aim at answering personal questions around your culturing and fermenting experiences.

Intuitively we know that cultured and fermented foods are real health foods. Naturally fermented and cultured foods are an exceptional way to prepare different ingredients and some of the most important side dishes and condiments in our diet. They are often overlooked or not mentioned when we describe what we had for dinner, and yet they are pivotal in creating a well-balanced, nutritious meal.

They add a bounty of nourishing, life-promoting substances and life forces, almost miraculous curative properties, and a wealth of colors, flavors, and shapes. They increase the appetite, stimulate the digestion, and make any simple meal festive and satisfying. The course will be highly practical with many hands-on activities.


In this Four week course you will learn about the nutritional needs of your growing child and receive delicious, seasonal, wholesome nutritious menus and recipes on affordable budget so as to encourage children to eat and live healthy.

During this course we will explore the nutritious needs for your growing child.

We will discover how rhythm, simplicity and nourishing activities support a healthy child development. You will find new ways to encourage your child to develop a taste for natural, wholesome foods as well as receive and create delicious, seasonal nutritious menus and recipes that stay within the limits of your budget.

Cooking for the Love of the World:
Awakening our Spirituality through Cooking

by Anne-Marie Fryer Wiboltt

A heart-centered, warmth-filled guide to the nurturing art of cooking. 200 pages, softbound


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