Home made Sauerkraut

Sauerkraut contains lot of valuable bioactive matters – bacteria of lactic fermentation, B-vitamins, vitamin C and vitamin K, mineral – like potassium, magnesium, gauze and enzymes. Sauerkraut stimulate hormones and haemopoiesis. Helps as well fight against fatigue and stress, improve immune system against viruses and bacteria. Help normalize blood pressure and activate function of intestine, support metabolism and has a diuretic effect – so help with cleanup of organism.

I was thinking about the discussion about acidity of commercial brands of sauerkraut here in Canada and in the USA and coincidentally got an inspiration by Kristen’s post on her blog about fermentation. I got the technological knowledge of preparing sauerkraut from Czech, but I didn’t want to make such a big amount of sauerkraut (as we usually did with my parents 30-50kg and of course), so I decided to make a little experiment. Everything turned great and I would like to present you today my recipe.

Ingredients:

1 head of cabbage

1 smaller onion

1 tbsp salt

3 tbsp kefir or plain yoghurt

1 tbsp caraway seeds

1 tbsp fresh chopped dill

 

Directions:

1. Shred cabbage (coarseness depends on taste – I do like finer cut better). Chop onion and dill. Mix everything with salt, caraway seeds and kefir in a bigger bowl, use hands to squeeze everything nicely.

2. Press the mixture into a jar and use meat beater to press everything down. Strain the remaining liquid. Cover with lid, but don’t tight too much!

3. Let sit on kitchen counter for 3 days and after that transfer the jar into the fridge. Sauerkraut is ready for consumption or for further procession (cooking or canning).

Unconventional rice dressing

Great as a side-dish on Thanksgiving table because colourfulness, dressing or just a simple lunch or light dinner. Variation and fantasy by using different kind of dry fruits are just great! The basic concept of this dish and inspiration I got on my travels to Africa (specially to Morocco) where one of the best couscous was introduced to me by my friends from Rabat. My recipe was quite simplified, because you would find many different sorts of rice and of course different ways of preparation. Take it please maybe as an inspiration and enjoy!

Ingredients:

1 cup wild rice (prepare according package instructions, do not overcook)
1 cup brown rice (prepare according package instructions, do not overcook) – my favourite is Basmati
1 cup white rice (prepare according package instructions, do not overcook) – my favourite is Basmati
handful dry chopped apricots
handful dry cranberries
handful dry raisins
1 onion (chopped)
3 tbsp vegetable oil
4 tbsp honey
salt, pepper, thyme, cinnamon, nutmeg
celery or parsley leaves for decoration

Directions:

1. Prepare particular rice sorts according package instructions, do not overcook.

2. In a pot roast onion on some vegetable oil and add handful of raisins (let roast for 3 minutes), in the end add honey and put aside.
3. Mix all sorts of rice in a bowl and add the onion-raisins mixture, cranberries, apricots and spices according to taste. Decorate with celery or parsley leaves.

Original Swiss Rösti in New World re-make

 
I think my German friends Gaby and Jörg (who introduced me this titbit and who are always sending me supply from Switzerland) but also my Swiss friends Antonietta and Moni will be laughing after they will read this recipe of national dish in "New World" re-make.
Rösti or Röschti according to spelling is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many countries in the Western World. Today, rather than considering it a complete breakfast, it is more commonly served as a side dish (e.g.Zervelas or Fleischkäse).
There are different views on what makes a perfect Rösti. The greatest difference of opinion is whether to use raw or boiled potatoes as the main ingredient. Also, the kind of potato which makes the best Rösti dish is widely disputed. Traditionally a special type of potato, the Rösti potato, is used.
Liaba Gruass us Nakusp.
 

Ingredients:

1kg potatoes
200g bacon, speck or ham
3 tbsp vegetable oil
salt, pepper

Directions:

1. Peel the potatoes and grate them on a coarse grater.

2. Wash them under running hot water, drain remaining water well away.

3. Mix potatoes with bacon, speck or ham in a bowl.

4. Place a portion into the frying pan with vegetable oil and press firmly. Roast from one side approx. 15 minutes, then turn over and roast from the other side as well approx. 15 minutes to get the nice crispy texture and golden colour. In the end sprinkle with salt and pepper.

Zucchini à la cabbage

Zucchini à la cabbage is – according to my observation – very tasty side-dish with three benefits: 1) is not so flatulent like cabbage 2) for the preparation you usually need twice less time and 3) you can enjoy it like a main course.

Ingredients:

1 bigger zucchini
1/4 cup vinegar
1/4 cup water
1 tbsp sugar
1 tsp salt
1 tsp caraway seeds
1 tsp fresh chopped dill (optional – not for those who don’t like dill)
1 tbsp vegetable oil
1 bigger onion (chopped)
3 slices bacon (chopped)
1 bigger potato (fine shredded)

Directions:

1. Peel zucchini and scrape (coarse) directly into the pot.

2. Add water, vinegar, sugar, salt, caraway seeds, dill and cook for 5 minutes.

3. In the meantime roast bacon on the pan with oil and add chopped onion (just to light brown colour).

4. Add bacon and onion to the zucchini.

5. Thicken with fine shredded potato and cook shortly.