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BITE with ZEST, Ottakring (2026)

16/01/2026

Sarma is so much more than just a meal – it is a symbol of winter tradition across the entire Balkans. 🥰

🔺While we consider it "ours," Sarma actually traces its roots back to the Ottoman Empire. The name itself comes from the Turkish word sarmak, meaning "to wrap" or "to roll."

🔺While grape leaves were more common in warmer regions, once it reached our lands, Sarma took on its iconic winter form: wrapped in sour cabbage (sauerkraut). 😎

Although classic Sarma is made with a meat and rice filling, our plant-based version proves it can be just as rich, satisfying, and aromatic in a vegan variety! 🤩

It is bound to delight even the biggest fans of the classic version. 😉

This isn’t just a "substitute" – it is a complete gastronomic experience. 🤩

What makes our Sarma so special? 😁

🔺The secret to the perfect texture and that authentic home-cooked taste lies in a unique blend of:

✔️ Lentils, smoked tofu, and crushed walnuts: Providing that characteristic "heartiness" and smoky aroma.

✔️ Authentic spices and sour cabbage: Preserving the traditional flavor we all know and love.

📌 Find the full recipe in our "Balkan Vegan" cookbook! Beyond this Sarma, you’ll find 55 more plant-based recipes – ranging from naturally vegan traditional dishes to our creative plant-based reinterpretations of Balkan classics. 😁

📌 Available in 4 languages: English, German, Slovenian, and Bosnian-Croatian-Serbian.

📌 Order now on our website: Bite With Zest (link in bio)

16/12/2025

📌 Through fermentation, cabbage becomes a true treasure trove of vitamins (C, K2), minerals (iron, potassium), and beneficial bacteria that support overall health. 💪🥬

Below are five reasons why sauerkraut deserves to appear on your plate more often. 😃

1️⃣ Supports healthy digestion

🔹Sauerkraut is one of the most natural sources of probiotics. Beneficial bacteria help balance the gut microbiome, while enzymes formed during fermentation break down nutrients into more digestible forms. This can reduce bloating, gas, and constipation, while improving nutrient absorption.

2️⃣Boosts immunity

🔹Since 80-90% of the immune system is located in the gut, the probiotics in sauerkraut directly contribute to stronger defense against viruses and bacteria.

🔹Vitamin C increases resistance to infections, while iron supports the production of red blood cells — a perfect combination for the winter season, when immunity is often weakened.

3️⃣ Supports heart health

🔹Sauerkraut benefits cardiovascular health in several ways: fiber and probiotics may help reduce LDL cholesterol, while potassium contributes to regulating blood pressure.

🔹Vitamin K2 prevents calcium buildup in blood vessels and reduces the risk of atherosclerosis.

4️⃣ Strengthens bones

🔹The vitamin K2 found in sauerkraut is essential for directing calcium to the right places in the body — instead of accumulating in blood vessels, it binds where it's needed most: in the bones. This helps maintain bone density. Research shows that regular intake of K2 reduces the risk of osteoporosis and fractures, especially in older adults.

5️⃣ Helps maintain a healthy body weight

🔹With only 25–27 calories per 100 g, sauerkraut is an ideal choice for those looking to reduce their calorie intake.

🔹Sauerkraut is a good source of dietary fiber, which increases meal volume and can contribute to a feeling of fullness. The fiber also supports healthy digestion, while the natural acidity of the cabbage can help facilitate the breakdown of food.

These are just some of sauerkraut benefits — and there are many more.😃

We hope that from now on, sauerkraut will find its place on your plate more often. 😁

18/11/2025

Although it may seem simple, choosing cabbage for fermentation is not an easy task.

Not all varieties are suitable for fermenting, and the right choice determines whether you’ll enjoy homemade sauerkraut all winter or regret the effort you put in. 😕

The wrong cabbage can spoil the entire process: heads may fall apart, develop an unpleasant smell, or become slimy 🤢.

Before heading to the market, read these useful tips to help you select cabbage that will ferment well and stay fresh and firm until spring.

📌The Right Time and Varieties for Fermentation

Early varieties with soft leaves are better suited for fresh consumption than for fermentation, as they break apart easily. Late, dense, and heavy heads withstand storage and fermentation better 💪.

🍂 The best time to buy and ferment cabbage is from mid-October to the end of November, when the heads are ripe, firm, and rich in natural sugars essential for fermentation.

Timing is important – don’t buy cabbage too early before it’s mature, and don’t wait too long, as frost-damaged heads lose firmness and fermentation quality ❄️.

📌Where to Buy Cabbage

The best place to buy cabbage is at a local market or directly from a farmer 🧑‍🌾.

If possible, always choose cabbage grown in open fields rather than in greenhouses – field-grown cabbage has firmer leaves and more natural sugars, making it better for fermenting 🌱.

📌How to Recognize Good Cabbage for Fermentation

⚠️When buying, choose heads with a white, clean root, as dark rings or spots can indicate they will spoil quickly.

Leaves should be thin, smooth, and pliable – thick, hard leaves ferment more slowly and may taste bitter, while damaged or wilted leaves can introduce bacteria that spoil the batch 🤏.

⚖️Choose heads weighing 3–4 kg, heavier than they look, with tightly packed inner leaves – these ferment best .

The ideal color is light green to white, while dark green leaves usually indicate older cabbage that ferments less well and loses texture 🌿.

The right cabbage is half the battle 😄. If you choose healthy, firm, and ripe heads, your jar will thank you – and you’ll enjoy the aroma and taste of homemade sauerkraut all winter.

26/10/2025

It’s hard to imagine winter in the Balkans without the unmistakable smell and taste of sauerkraut. 🙈

This powerful food is a deeply rooted tradition and an essential part of winter preserves in almost every household. 😁

🔺In the Balkans, whole heads of cabbage are often fermented in large barrels. The preparation itself is a small ritual – choosing the best cabbages, carefully stacking them into barrels, adding salt and water, and then waiting patiently for nature to do its work.

🔺During the fermentation process, natural sugars in the cabbage break down and turn into acid, which gives sauerkraut its characteristic aroma and flavor while allowing it to be preserved for months.

At our home, this has become a joyful autumn tradition. Every year, we prepare our own sauerkraut – it’s much easier than it looks, and the process has turned into a kind of family event. My husband has actually become quite the expert (and takes great pride in it), while our son is slowly becoming a true fan of sauerkraut himself. 😃

Once ready, sauerkraut becomes the star of many winter dishes – from a simple salad served with beans to beloved classics like sarma, podvarak, and various stews. 🙂

Sauerkraut is a true winter treasure chest of nutrients. Just one serving contains a wealth of vitamins, minerals, and active microorganisms that strengthen the body. 💪

🔹During fermentation, probiotics are formed – beneficial bacteria that do wonders for digestion and the immune system. They act as the first line of defense against toxins and harmful microorganisms, support food breakdown, maintain gut microbiome balance, and boost nutrient absorption.

🔹Sauerkraut is rich in fiber, vitamin C and K, also whit iron.

🔹Thanks to vitamin C and iron, it helps the body fight off infections. Vitamin K2 and fiber help lower bad cholesterol and protect blood vessels, while K2 also supports calcium binding to bones. The fiber content promotes satiety, making sauerkraut an excellent ally in weight management. Fermentation also produces antioxidant compounds that protect cells from damage.

All of this confirms that behind this simple food lies an extraordinarily powerful ally for health. 💪

19/10/2025

📌 HOME CANNING RECIPES FROM OUR BALKAN VEGAN COOKBOOK 📚

In the Balkans, home canning is much more than a way to preserve seasonal produce for the cold winter days. It preserves memories, the warmth of home, and the spirit of togetherness. 🏡💚

In our Balkan VEGAN cookbook, we’ve included several traditional home canning recipes, as they are an essential part of Balkan culture and cuisine. 🌿

🔸You’ll find sauerkraut, pinđur, quince sweet, and apple jam. 😊

🔹Sauerkraut is one of the most well-known types of fermented vegetables—not only in the Balkans but across Europe. Here, in the Balkans, whole cabbage heads are most often fermented and later used for salads, stews, stuffed cabbage rolls (sarma), baked cabbage (podvarak), and other dishes. 🥗🍲

🔹Pinđur is one of the favorite homemade spreads and a perfect addition to roasted vegetables, rice, or potato dishes.

🔹Quince sweet — this traditional dessert is a true symbol of hospitality. 💛 It’s served to guests with a glass of water and prepared so that the fruit remains whole, juicy, and beautifully visible in thick syrup. 🍮🍐

🔹Apple jam, made by slowly cooking apple juice and pulp for hours, was once used as a natural sweetener. 🍎

Through these recipes, we wanted to show how tradition and plant-based eating blend perfectly together. 🌱🤝💚

🔺The Balkan VEGAN cookbook is available in English, German, Slovenian, and Bosnian-Croatian-Serbian. 🌍📖

👉 For more information and orders, visit BITEwithZEST.com. 💻💚

18/10/2025

Autumn in the Balkans has a very special scent 🍂✨

It doesn’t begin only with falling leaves, but also with colorful jars of home-canned fruits and vegetables filling basements and kitchens. 😍

🔸Home canning is much more than just preparing food – it’s part of our culture, family traditions, and memories passed down from generation to generation. 🏡💛

Since ancient times, people have preserved fruits and vegetables to save them for the cold months, when nature rests and the table longs for the flavors of summer and autumn. 😊

🔸In the Balkans, this time of year means that kitchens come alive with the smell of roasted peppers, simmering tomatoes, and sweet fruit bubbling in large pots. 😃

🔸Shelves slowly fill up with ajvar, pindjur, roasted peppers, pickled vegetables (beets/peppers/cucumbers/cauliflower…), sauerkraut, mixed vegetable salads (turšija), carrot and garlic salad, tomato sauces, jams, compotes, preserves, and even homemade juices and syrups.

Each jar carries a story – of family recipes carefully guarded, of long afternoons spent peeling, chopping, and stirring, and of laughter shared over steaming pots. 😄

In many households, autumn is unimaginable without this special “ritual”. ❤️

It’s a moment when families work together, talk, and laugh, and each jar becomes a little treasure of love and togetherness.👩‍👩‍👧‍👦

Although home canning was once a necessity, a way to feed families during times of scarcity, today it carries emotional value as well – reminding us of our roots, of grandma’s basement full of jars, and of the sense of security that comes from knowing something homemade and lovingly prepared awaits us at home. 💛

For us, home canning is a story about the connection, about family, community, and love for what nature gives us. 🌿

Follow us on this autumn journey! 🍁🚶‍♀️

In the coming weeks, we will share stories, tips, and little secrets from the world of home canning! ✨

11/10/2025

🇧🇬 Sweet vegan moments through Bulgaria 🍰☕

Every trip leaves us with little moments that stay in our memory – warm drinks, cozy cafés, and perfectly sweet bites. 🌸

Between long walks, new cities, and spontaneous detours, we always found time for a dessert break – a quiet moment to slow down and enjoy the taste of the journey itself. ✨

🍮 Our favorites:
📍 Vita Rama Vegan Restaurant, Sofia – a lovely vegan cake and warm matcha tea 🍰🍵
📍 Bistro BONELA, Burgas – refreshing chia pudding with mango 🥭🍮
📍 Shtastliveca, Veliko Tarnovo – a slice of vegan cake and strong coffee ☕🍰

✨ From warm drinks to sweet pastries, every stop had its own little charm – and Bulgaria turned out to be sweeter and more vegan-friendly than we expected. 💚

11/10/2025

🇧🇬 Vegan in Bulgaria – sometimes we cook, sometimes we explore 🌱🍽️

During our trip through Bulgaria, we mixed a bit of planning with spontaneity – sometimes we cooked our own meals, and other times we explored local vegan restaurants. ✨

🍲 What and where we ate:
📍 Ashurbanipal Iraqi Restaurant, Sofia - Fresh salad, fluffy rice, and tender green beans. 🥗🍚
📍 4 Directions Family Restaurant, Bansko - Bean soup, fresh salad, baked veggies with cheese, and crispy potatoes. 🥣🥔🧀
📍 Veggic 식당, Plovdiv – Day 1: wraps, a salad with vegan cheese, and potato salad. Day 2: wraps and a pizza. 🌯🍕
📍 Mekitsa & Coffee, Plovdiv - Crispy mekitsi with vegan cheese🥐🧀
📍 Street food, Sozopol - Hot corn on the cob by the sea. 🌽🌊
📍 Bistro BONELA, Burgas – Rice with chickpeas, falafel, and salad. 🥙
📍 La Pala Pizza, Varna - Vegan cheese pizza 🍕
📍 Shtastliveca, Veliko Tarnovo – Three grains, spinach, quinoa, and roasted potatoes. 🥬🍠
📍 Macchiato, Troyan - Mekitsi and freshly squeezed juice. 🥐

✨ Traveling vegan in Bulgaria turned out to be a delicious adventure. 🌍

10/10/2025

🇧🇬 Vegan roadtrip through Bulgaria – making vegan travel simple 🌱🚗

In our first reel from the trip we shared how we stock up on fresh fruit & veggies – now here’s how we turn them into quick meals and snacks on the road. ✨

👉 Local markets are also a lifesaver – besides fresh produce, you can easily find canned beans, lentils or sweet corn, hummus, vegan cheese, bread, and other essentials that make roadtrip cooking super simple. 🥖🌽

💡 A few of our go-to tricks:
→ oats + hot water + fresh fruit = instant breakfast anywhere
→ quick salad with fresh veggies + legumes (beans, lentils, peas) = protein-packed lunch on the go
→ sandwich with hummus + fresh crunchy veggies = roadtrip classic 🌯
→ nut butters + wholegrain crackers = perfect energy snack anytime ✨

🎒 If you like preparing your own food on the road, the right gear makes all the difference. We always pack:
✔️ small cutting board
✔️ a good knife
✔️ reusable cutlery
✔️ leak-proof containers (for fruit, sandwiches, leftovers)
✔️ a deeper bowl (for porridge, salads)
✔️ mini spice jars
✔️ a thermos with hot water
✔️ cloths/napkins
✔️ a cool bag to keep things fresh

🔪 Fun fact – the knife you can see in the reel, we picked up at the Troyan Monastery. A special place with its own story – more on that soon!

👉 What’s your favorite vegan travel food/snack? And what’s always in your bag when you hit the road? 🌍

10/10/2025

🇧🇬 Vegan roadtrip through Bulgaria – how we make it work on the road 🌱🚗

Traveling by car gives us freedom – and that includes food! 🥦🍉

On this trip, we realized that being vegan on the road can actually be super easy – if you’re a little prepared and stay curious.

🥗 First stop? Local markets!
And when there’s no market around, locals often sell fresh goodies right by the roadside – tomatoes, watermelons, raspberries, blueberries… Pure treasures of flavor, fresh and local! 🍅🍉

🛒 Bigger supermarkets and organic stores are great too – you can always find:
→ plant-based cheese
→ canned legumes (like lentils, beans, chickpeas – all packed with protein)
→ tofu
→ delicious olives
→ basically everything you need for a quick meal or snack on the go.

03/10/2025

𝗧𝗵𝗲 𝘄𝗼𝗿𝗹𝗱 𝘀𝗮𝘆𝘀 𝗴𝗼𝗼𝗱𝗯𝘆𝗲 𝘁𝗼 𝗮𝗻 𝗲𝘅𝘁𝗿𝗮𝗼𝗿𝗱𝗶𝗻𝗮𝗿𝘆 𝘄𝗼𝗺𝗮𝗻 – 𝗝𝗮𝗻𝗲 𝗚𝗼𝗼𝗱𝗮𝗹𝗹.

🐒 Her name has always been linked with love for animals, tireless advocacy for nature, and the hope that the world can be more compassionate.

🌿 Already in the 1960s, Jane showed the world that chimpanzees think, feel, love, and form deep family bonds. Her discoveries forever changed the way we see animals.

🌍 But what made Jane truly special was not only her scientific work. Over the decades, she became a symbol in the fight against environmental destruction, the exploitation of animals, and the climate crisis. She constantly reminded us that every decision we make has consequences — from what we put on our plates to how we use the planet’s resources.

🥗 Her personal journey was equally inspiring. When she learned about the suffering of animals in the food industry, she chose to stop eating meat and became a vegetarian. Later, she transitioned to a fully plant-based, vegan diet. Her book “Eat Meatless: Good for Animals, the Earth & All” highlighted that adopting a plant-based lifestyle is not just a personal choice, but an act of solidarity with animals and future generations.

✨ Jane always reminded us that the way we eat, consume, and interact with the natural world is never neutral — every choice leaves a mark.

💚 Her legacy lives on in every act of empathy, in every step toward justice for all beings, and in every seed of change planted by those who believe a better world is possible.

👨‍👩‍👦 As a family, we choose a vegan lifestyle — for the animals who deserve freedom, for the planet that sustains us, and for the hope of a gentler tomorrow.

📷 Photo: U.S. Department of State / Wikimedia Commons (Public Domain)

10/08/2025

Balkan Vegan Road Trip!
From mountains to the Black Sea, from ancient history to vegan street food – we’re on the road to explore it all.

Follow for travel vibes, plant-based eats & hidden gems across the Balkans. 💛

BITE with ZEST

16/01/2026

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18/11/2025

26/10/2025

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