I am so trying this! Who knew natural fermentation could increase your B vitamins and probiotics!
Check out the link if you’re daring:
Homemade Sauerkraut (http://www.mambosprouts.com/2009/12/04/homemade-sauerkraut/)
Here’s a little note from my cousin’s wife, Rose, who’s actually done this before:
I make sauerkraut by following this recipe: http://www.wildfermentation.com/resources.php?page=sauerkraut . I love cooking but my favourite cooking is frugal, ethnic recipes. My next project is going to be perogies. I also like fermenting stuff. I’ve done carrots and turnips besides the yogurt and sauerkraut. When the carrots are pickled when fresh they end up amazingly tasty. It’s like a challenge to me to create yummy variety out of the simplist ingredients. Anybody can make a tasty meal with expensive stuff but only a pro can do it out of the mundane. 🙂
Thanks, Rose! ~Melissa
This weekend, I made a batch of vegetable boullion from a friend. I don’t own a food processor yet, but I do have a food grinder attachment for my KitchenAid mixer, so I just threw all the ingredients through the fine grind plate. Recipe here: 101 Cookbooks: Homemade Bouillon . I didn’t have celery root, so I just used 7 oz. of celery. I also added some ground pepper (so I wouldn’t have to add it later when I use it to cook). Recipe made about 3 small canning jars of bouillon. You may want to keep 1 in the fridge and freeze the other 2 (or give them as gifts). Use 1-2 tsp. bouillon to 1 c. of water for vegetable broth.
That said, I started with a little olive oil and 4 Coleman Organic Mild Italian Chicken Sausage over Medium heat. They’re precooked, so just turn them until they’re lightly brown. Then I added 1 heaping teaspoon of the bouillon into the skillet, sauteed for a minute, then added 1/2 lb. of Organic Sauerkraut, 2 apples (cored and sliced), and 3/4 c. water. I turned the heat down to Medium Low and let it simmer till the moisture was absorbed and everything was heated through.
Meanwhile, I heated another skillet over Medium high heat with 2 Tbsp. oil and 2 Tbsp. butter. Then I sliced organic potatos into thin rounds and browned them in the butter-oil mixture. The butter gives it a great flavor and the oil helps keep the butter (and your potatos) from burning. Sprinkle with sea salt and cracked pepper to season. I served these with some Organic Ketchup and Spicy Brown Mustard for dipping.
Absolutely delicious! And 100% natural/organic.