So I haven’t had recipes or any such thing to really blog about lately and have been busy studying (Web Development) and reading. This will be short but sweet!
If you love to read, especially fantasy, then you will want to get a copy of Patrick Rothfuss’ Kingkiller Chronicle. The first book, The Name Of The Wind, is an amazing journey of Kvothe, a young boy who started out in a troupe. Similarities and contrasts can be drawn throughout the book to him and Harry Potter, but the majority of the story (aka Day 1) is of Kvothe as a 15 year old at “University”. It has the elements of humor, sarcasm, rivalry much like Harry and Malfoy in the Harry Potter series, action & adventure, magic, music, and so much more! It is a 722 page book, but it is very difficult to put this one down! I started reading it about 2 weeks ago, the day before I got sick with the flu. When you are sick, you care nothing about anything except sleeping. That being said, this is a wonderful story!
I’ve said it before and I’ll say it again: if you love mythology, Rick Riordan is a master storyteller and you get a really good in-depth education on Greek (and some Roman) mythology while enjoying an outstanding series of novels!
YAY! So this was actually my fourth attempt at making Sauerkraut (the REAL thing, not this crappy “grab a bag of pre-shredded cabbage, dump it in a jar and pour vinegar into it” horrible excuse for the real thing stuff). You know… lactofermented so it’s actually healthy and full of probiotics. My first time making some last summer was an absolute fluke; it turned out great, albeit a tad too salty. I use both green AND red cabbage so I get the nutrients and benefits of both cabbages instead of favoring one over the other so it comes out looking purple (color matters not when it tastes great and is good for you)! Using a head of both yields enough Sauerkraut to last about 3 months and costs all of $5 versus a jar of the only brand I’ve found that is actual SAUERKRAUT and not vinegar soaked cabbage that lasts a week at best and runs $7! No brainer! My second time, I think I managed to get hold of old cabbage (although it could be because I tried a different method…it molded literally overnight and put out no juice…bummer). Last batch turned out good, just not as salty as it should be and not as tangy as a perfectly fermented batch should be, but still good. But this time? Living in northwest Florida and the weather being pretty darn mild for this time of year, it took 8 days from packing the cabbage to lactofermented Sauerkraut perfection. I’m. So. Happy!
When I checked on it Monday morning, it had that “tangy” smell to it which is indicative of the cabbage properly fermenting (believe me, you learn fast when you’ve bought some and know what it smells and tastes like when your own has gotten to that point) and since I didn’t have quite the room in the fridge at that moment, I decided to wait until yesterday morning which would work great…the fermenting “bubbles” came up in a frenzy Monday! Yippee! So press, press, press…got those bubbles going and made sure it was good and submerged in the juices.
So I went to get it to put into a couple of smaller jars that would fit in the fridge yesterday morning and the smell? Awesome! Great tangy/sour smell that is so very Sauerkraut! Then trying to pack it into the 2 jars that I used, some fell out on the counter so I tasted it. O.M.G. Bubbie’s has NOTHING on this batch of homemade Sauerkraut! I so wish I could share it with y’all. I’m really happy and feeling quite accomplished at how well it turned out! Look at these beauties…..
I don’t always like just getting a spoonful out and eating it straight. Usually, I get a couple of heaping tablespoons to 1/3 a cup of Sauerkraut and top my meat with it. Now, I top my chicken with it and whenever I eat beef (which my taste buds are changing…again…beef just doesn’t taste as good to me anymore, not even steaks), but it only took ONCE to discover it does NOT go well with fish! Well, this batch is solo worthy. I feel humbled because even though it is not hard to make, making it really is an art and the taste can vary a little from batch to batch depending on different factors…the freshness of the cabbage, how much salt and quality of salt (NEVER use iodized table salt; even in health magazines, they recommend using some sort of sea salt like Himalayan pink, Kiawe smoked, black sea salt from Hawai’i, etc…), how well you scrunch/rub the salt into the cabbage to release juices, or any extras you add like Caraway seeds like some recipes do. Mine is straight green and red cabbage with Himalayan pink salt and a little filtered water with extra salt on days 2 for brine when it is short on liquid to submerge.
Seriously, go back and check out the recipe. See how easy it is. Make a batch. It is especially great for helping you recuperate when you’re sick. Check out the links on THIS page and see just how good for you it is and the benefits it offers. And if you need something for the flu or an upper respiratory infection (or even a queasy stomach), try the ginger tea from THIS POST. I swear, ginger & honey are miracles for sore throats, coughing and congestion!
Hope you try some and let me know how it turns out and how you like it! Love you guys!
*Want some good reading material? Check out Heroes of Olympus (Rick Riordan), The Dresden Files (Fool Moon) by Jim Butcher or The Name of the Wind (The Kingkiller Chronicle #1) by Patrick Rothfuss. I just finished reading Fool Moon and doing a rush job of Evermore (The Immortals) by Alyson Noel. It’s okay, but it is nothing like The Dresden Files and I’m dying to get started on The Kingkiller Chronicle. I’ve heard nothing but good things about it.