How to make Homemade Sauerkraut in a jar

http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124

How to Make Homemade Sauerkraut in a Mason Jar

How to Make Easy Homemade Sauerkraut in a Mason Jar

Makes 1 to 1 1/2 quarts

 

What You Need

Ingredients
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
1 tablespoons caraway seeds (optional, for flavor)

Equipment
Cutting board
Chef’s knife
Mixing bowl
2-quart widemouth canning jar (or two quart mason jars)
Canning funnel (optional)
Smaller jelly jar that fits inside the larger mason jar
Clean stones, marbles, or other weights for weighing the jelly jar
Cloth for covering the jar
Rubber band or twine for securing the cloth

Instructions

  1. Clean everything: When fermenting anything, it’s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You’ll be using your hands to massage the salt into the cabbage, so give those a good wash, too.
  2. Slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.
  3. Combine the cabbage and salt: Transfer the cabbage to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first, it may not seem like enough salt, but gradually, the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you’d like to flavor your sauerkraut with caraway seeds, mix them in now.
  4. Pack the cabbage into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.

    → Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

  5. Weigh the cabbage down: Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  6. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar.
  7. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  8. Add extra liquid, if needed: If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.
  9. Ferment the cabbage for 3 to 10 days: As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.

    Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no hard and fast rule for when the sauerkraut is “done” — go by how it tastes.

    While it’s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don’t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

  10. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

Recipe Notes

  • Sauerkraut with Other Cabbages: Red cabbage, napa cabbage, and other cabbages all make great sauerkraut. Make individual batches or mix them up for a multi-colored sauerkraut!
  • Canning Sauerkraut: You can process sauerkraut for longer storage outside of refrigeration, but the canning process will kill the good bacterias produced by the fermentation process. See this tutorial from the National Center for Home Food Preservation for canning instructions.
  • Larger or Smaller Batches: To make larger or smaller batches of sauerkraut, keep same ratio of cabbage to salt and adjust the size of the container. Smaller batches will ferment more quickly and larger batches will take longer.
  • Hot and Cold Temperatures: Do everything you can to store sauerkraut at a cool room temperature. At high temperatures, the sauerkraut can sometimes become unappetizingly mushy or go bad. Low temperatures (above freezing) are fine, but fermentation will proceed more slowly.
Advertisements

Vegetarian Lunch in a Hurry..Soup, rice, salad and fruit

French friends came by and stayed for Lunch. Together we put this awesome lunch on the verandah table….consisting of soup, Turmeric rice, salad and fruit platters….

Vegetarian Lunch

  1. Vegetable Soup…made with pumpkin, onion, sweet potato, Chinese cabbage, tomato, with fresh herbs
  2. Turmeric Rice…cooked in rice cooker with teaspoon turmeric, cinnamon sticks, cloves, cardamons and Kniffer lime leaves.
  3. Mixed leaf Salad..using a lettuce and leaves and flowers from my garden…nasturtium, marigold, sweet yam, spring onions, basil, rosemary, parsley and mint, edged with sliced tomatoes
  4.  Fruit platters…apple, orange, banana, dragon fruit, custard apple,  passion fruit…
  5. French Crepes….
  6. Cheese cubes
  7. Lemon Juice and green tea..

Lunch at Russell Island

Lunch at Russell Island

Awesome Vegetarian Meals….

http://lindawagner.net/blog/2013/07/awesome-vegetarian-recipes-for-weight-loss/index.html

This Roasted Eggplant and Pickled Beet Sandwich from Bon Appetit looks beyond good!! I love the addition of fresh herbs and pickled beets are always a thumbs up in my book!!

Beetroot and eggplant

This Southwestern Stuffed Spaghetti Squash is really easy to throw together and will sure to fill you up! An instant family favorite!

Love & Lemons is still one of my favorite blogs and this is why. I love the gorgeous simplicity of this Grilled Potato & Arugula Salad!

This BBQ Cauliflower Salad is genius……

Cauliflower

Vegetarian Vietnamese Spring Rolls with peanut sauce

Vegetarian spring rolls2
Ingredients
  • 24 thin spring roll rice paper wrappers (Vietnamese or Thai, not the Chinese ones used for egg rolls)
Choice of fillings:
  • Rice vermicelli noodles
  • Red peppers (capsicum)
  • Carrots
  • Cucumber
  • Avocado
  • Purple cabbage
  • Fresh herbs (I recommend a couple mint and/or basil leaves per roll)
  • Thin strips of lightly-fried tofu or seitan
  • Bean sprouts
  • Enoki mushrooms
  • Lettuce/Spinach
Peanut Sauce
  • ½ cup creamy natural peanut butter (or almond/cashew/sunflower butter)
  • ½ cup soy or coconut milk
  • 1 tbsp Tamari or soy sauce
  • 1 tbsp lime or lemon juice
  • 1 tbsp maple syrup (agave would work too)
  • 1 tbsp fresh grated ginger
  • ½ tsp chili powder (or 1 tsp crushed red chili pepper)
  • ¼ cup unsalted peanuts, chopped (optional)

vegetarian spring rolls

 
Instructions
  1. In a medium bowl, mix together all of the ingredients for the peanut sauce except the chopped peanuts, set aside.
  2. Prep all your veggies so that they are thinly sliced, and shorter than your wrappers by about 5-6 cm. (My wrappers are 16 cm wide, so I cut my veggies about 10 cm long.)
  3. If using rice noodles, decide how much of the noodles you will need based on the quantity of rolls you’re making and how many ingredients you plan on using. You can break the noodles off or use scissors to gently cut them away from the bigger piece. Fill a pot with just enough hot water to submerge your noodles. Regular hot tap water should be hot enough – it doesn’t need to be boiling. Let the noodles sit in the water until they are soft and edible, about 2 minutes. Remove the noddles, shaking them to remove excess water, and set aside.
  4. Wet a clean tea towel, ring it out and lay it flat on your counter top.
  5. Fill a pot with water and bring to a boil. Transfer the water to a large bowl and let cool a couple minutes. drop a wrapper into the water, and let it soak for 30 seconds – any longer and it will begin to get too soft and/or tear. It should be transparent and pliable. Remove wrapper from the water and gently shake it to remove any excess water. Lay the wrapper flat on your tea towel.
  6. Place your mint and basil leaves near the top of the wrapper, as per diagram. Take some noodles and fold them back so that they fit within the top of the wrapper, as shown. Add 2-3 pieces of each vegetable on top, keeping everything tight and in a nice elongated pile. Tightly fold the top of the wrapper over the ingredients, and then fold-in each side. Continue rolling the wrapper onto itself to form the roll. Continue with remaining ingredients.
  7. Before serving, add the chopped peanuts on top of the peanut sauce that you plan on serving. If desired, cut rolls diagonally with a sharp knife before serving.

Corn Chowder with Cheddar

cornchowder

http://www.ivillage.com/corn-chowder-cheddar/3-r-438434?nlcid=wd|04-21-2014|&_mid=6466433&_rid=6466433.5104.91281.1

Shuck the corn, remove the silk, and cut off the stem end so the cob has a flat surface. Then stand each ear up on a cutting board and scrape off the kernels with a chef’s knife. Transfer the kernels to a bowl as you work.
Put the corncobs and 4 cups water in a large pot over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower the heat so the water bubbles gently. Cover and cook, checking to make sure the cobs are always covered with water, until the liquid is quite cloudy, about 30 minutes. Discard the corncobs and transfer 3 cups of the broth to a medium bowl or saucepan. (Save the rest if you like; no need to wipe out the pot.)
Return the pot to medium-high heat and add the butter. When it melts and foams, add the white parts of the scallions and the sugar and cook, stirring occasionally, until soft, about 1 minute. Lower the heat to medium and stir in the flour. Cook, stirring constantly with a wooden spoon, until the mixture starts to turn golden and the flour no longer smells raw, just a couple of minutes. Then add the cheese and stir until it just starts to melt, less than a minute.
Add the reserved corncob broth and milk and raise the heat to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes. Add the corn kernels and bring to a boil, then lower the heat so the soup bubbles gently. Cook, stirring occasionally, until the corn is tender and the soup has thickened, 10 to 15 minutes. Add a little more milk if you like a thinner soup. Taste, adjust the seasoning, garnish with the scallion greens, and serve.

 

6 ears fresh corn 1/2 teaspoon sugar
Salt and freshly ground black pepper 1/4 cup all-purpose flour
4 tablespoons butter 1 cup grated cheddar cheese
2 scallions, white and green parts separated and chopped 3 cups whole milk, or more as needed

Spicy Ayurvedic Waffles with Indian Chard

Spicy Ayurvedic Waffles with Indian Chard

http://www.myyogaonline.com/healthy-living/healthy-recipes/spicy-ayurvedic-waffles-with-indian-chard?utm_source=MYO+Mar+29+2014+NL&utm_campaign=ALL&utm_medium=email

Indian Chard Ingredients:

600 g Swiss or Rainbow Chard

1 TBSP Ghee

2 tsp Garam Masala

1 Green Chilli

1 Slice Fresh Ginger

1/2 tsp Turmeric

1 tsp Curry powder

2 Medium size Tomatoes

Pepper and Salt to taste

Directions:

1. Wash and chop the chard.

2. Heat the ghee in a pot on medium heat and roast the garam masala for a few seconds, being careful not to burn it.

3. Add the chopped onions and let them brown slightly. Then add the chilli, ginger, turmeric and curry powder.

4. Chop the tomatoes into big chunks and add them to the spices. Once the tomatoes start to sweat, add the chard, stir well, add a little bit of water and cook on low to medium heat for about 20 minutes.

Once done serve hot and add salt, pepper, and ground coriander to taste.

This chard tastes great with the Spicy Waffles, but it also makes a nice side-dish to go with casseroles, most grains dishes and curries, and even chicken or fish.

Spicy Waffle Ingredients:

2 cups Barley Flour

1 cup Whole-wheat Flour

1 cup Mung-Dal, ground

1/2 cup Chickpea Flour

1 1/2 cups Warm Water

1 cup Mineral Water

6 TBSP Yoghurt

2 tsp Ghee

2 TBSP Parsley, fresh

1 TBSP Fennel Seed

1 TBSP Coriander Seed

1 tsp Rosemary

2 tsp Ajwan

2 tsp Cumin

1/2 tsp Ground Fennugreek Seed

1 tsp Turmeric

1 tsp Asafoetida (Hing)

1 pinch Raw Sugar, Salt to taste

Directions:

1. Mix all the ingredients in a bowl and let the batter sit for 15 minutes.