In My Kitchen, June 2021

It's Winter, we're loving the change of season, and hot delicious beef pies are always popular here in tropical North Queensland when the weather turns so chilly. It's been down to 5 degrees the last two mornings, however the days are sunny and sublime but still cool. I made a dozen Beef Pot Pies last week, it was an easy way to feed 11 people, with one left for us for lunch the following day. Tennis players are hungry people. It's a pleasure to be in the kitchen right now, however I am torn, as the garden is also calling me for attention, and the beautiful sunshine outside is demanding to be enjoyed. This post is part of the monthly In My Kitchen series, a global event,  hosted by the lovely Sherry from Sherry's Pickings. I hope you enjoy it.

I used my Aussie Beef  Saltbush Stew recipe to  make the these  Beef Pot Pies. I kilo of beef chuck steak cooked up beautifully in the slow cooker, and was the perfect amount for 12 pies. I topped the meat up with some separately sauteed mushrooms, and they were delicious. The red wine I added just might have helped as well. Luckily I have 12 matching white ceramic dishes, so I  spooned the beef filling into the dishes, and then used bought puff pastry to cover them. Normally I would make my own shortcrust pastry, but I had a sticky date pudding to cook as well so I took a shortcut with the pastry. They were delicious. I used an egg wash of beaten egg and a little bit  of milk, so that they browned up as required. Here's the link to the Beef Stew recipe if you missed it before. I posted about my Sticky date pudding quite a few years ago when I was new to blogging, and that post needs updating, however I use that recipe all the time, it's delicious. Here's the Sticky Date Pudding link.

These are the photos of the Beef Pot Pies being cooked and assembled.

Ready for cooking in the Slow Cooker

Waiting for the Puff Pastry

 In my last post about my Greek Inspired Cauliflower, I mentioned a Speed Peeler, and asked if anyone had one or had heard of it. The reason was that Jamie Oliver mentioned one in his Cauliflower recipe that I had based my recipe on. No-one seems to have heard of it. Well no surprises that when I googled it, a speed peeler is one of Jamie's kitchenware products, available on sale at Woolworths here in Australia, probably in the UK and other countries too.  I'm not rushing out to buy one as I think my vegetable peelers do a great job, and I think I might have bought one like this before during my long culinary vegetable peeler purchasing history, which has since broken as they all eventually seem to do, for me anyway.

Here is the link to the infamous 3 in one Speed Peeler if you want to take a look.

Jamie Oliver 3 In 1 Speed Peeler Each | Woolworths. Mystery solved.

I've also been doing a little bit of online shopping, and bought a 12 cup Mini Bundt Pan from Kitchen Warehouse. I  still have to try this tray out, but I have a nice little bundt cake recipe in mind which I was so excited about when I first saw it. It might have to wait in the queue though until after the holidays.

Red Rosellas, also known as native Hibiscus are fruiting well up here in the North. Friends P & J left for holidays a couple of weeks ago, and as a parting gesture suggested that I pick the rosellas from their bush and make jam or whatever I wish with them. They've been picked, this is them in the photos below, so perhaps this weekend they will transform into Jam, if not, they will be deseeded and frozen until I have more time. However, if you have any ideas about what else I can do with them, I would love to hear from you.  Rosella jelly is also an option. Rosella Jam is one of my favourite jams, delicious with hot scones and cream, and lots of it.

Freshly picked rosellas

Rosellas still on the bush

We always eat salmon at least once a week, and this is generally a simple meal with vegetables, or I might bake it in alfoil with fresh grated ginger, soy sauce and vegetables.  However this time I was excited that I could add some of our home grown radishes to our plate, which were very crisp and mild flavoured, and sprinkled with delicious home grown dill. It's impossible to grow this herb here in the tropics in Summer as the humidity results in a white mildew forming all over the plant. I have three dill plants growing so well at the moment so I'll be using dill as often as I can in the kitchen during Winter. I just love the flavour. Notice the salmon skin will peeled off, and that is a treat for Locky our dog.

Last Wednesday night was the first match in the State of Origin Rugby League football season, where Queensland and New South Wales battle it out on the football field for supremacy. It's an historical competition, where players are selected according to the State they grew up in, either Queensland or New South Wales, not the team they play for so there is a lot of passion involved.  Townsville, also in tropical North Queensland scored the sought after location for the first match last night as Covid ruined the chances of the usual southern City rivals hosting the match. This was the first ever match held outside an Australian  capital city and Townsville and Queenslanders were on a high. So was Mr. HRK who has a very strong inherited football gene running through his veins. So he cooked dinner from scratch, and I have called his pizza, Make It Like a Man Pizza. He did very well and it was delicious.

He made the dough from scratch, cooked the pizza on a granite block in the BBQ of course, as that's what a man does. He used the Turkish flatbread recipe we used a few weeks ago for our Turkish Feast dinner and it was crispy and delicious and much quicker than the traditional pizza dough recipes we have used before. He halved the Turkish flatbread recipe as we only needed two pizzas,

Firstly the Cooks note: This recipe makes 4 large flatbreads, however if you prefer them smaller like pita bread,  cut the dough into 8 portions. 

If you can't find Greek style yoghurt, use regular yoghurt and reduce the water  in the recipe to 1 1/4 cups.

The flatbreads also make crispy and delicious bases for pizza. The smaller ones are excellent as pita or pocket breads.

Use plenty of plain flour when you are rolling out the flatbreads to prevent them sticking to the bench, and use a floured rolling pin

Ingredients:

(No oil needed to cook)

4 cups Plain Flour 

1 sachet (7 grams or .25 ounce) active dry yeast 

1 1/2 cups warm water (110 degrees F/45 degrees C, if you are pedantic, we're not)

1/2 cup Greek-style yoghurt

1 tablespoon white sugar

1/2 tablespoon salt (the original recipe used 1 tablespoon but we thought it was slightly too salty, up to you)

Method:

1. Dissolve the yeast, sugar and salt in a small bowl with the warm water. Add the water and the yoghurt to the flour and mix well. The dough will be nice and soft but not sticky. Tip the dough onto a lightly floured bench and shape it into a ball. 

Now cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours. ( We place ours in the warm laundry, where our hot water system happens to be, and close the door, and it sure did rise!)

2. Cut the dough into four triangular portions. Shape the dough into rounds and flatten each round on a well floured bench as though you are making pizza dough. We flattened ours out further with a floured rolling pin so that it was a larger and thinner flatbread and it was perfect.

3. To cook your flatbread, choose either the BBQ or a cast iron skillet. As Mr. HRK was cooking, he chose to use a pizza stone in the BBQ, which worked like a dream. Preheat the BBQ or stove to a medium-heat. Place one round of dough on the BBQ or skillet and bake until the brown spots on the bottom, about 1 minute. Flip the bread and bake for another minute. Remove the bread and wrap it up in a clean tea towel to keep warm. We separated them with baking paper like you do with pancakes in case they stuck together with humidity around, but it really wasn't necessary.

For the whole Turkish Feast backstory about these pizza bases you can find it by clicking on this link:

Oh did I forget to give you the score from the game on Wednesday? Well it was an annihilation by New South Wales over Queensland, however the food in our kitchen was great. Better luck for the next match hopefully, always optimistic.

It's been a busy week's cooking with the pie dinner last Friday night, then Mahjong was on Tuesday afternoon at my place so I made one of my favourite cakes. A generous neighbour gave me some lovely, juicy limes from their backyard tree, so I baked my Lime Syrup and Coconut Cake, you can click on this link for the recipe. Always a favourite, served with yoghurt,

Delicious and tangy Lime Syrup and Coconut Cake

Cooking the lime syrup

Grating the lime zest

My Apple and Sour Cream Cake Slice is always a great stand by when I'm in a rush and need to make a slice quickly. So as well as the Lime Coconut Cake I also made this slice on the morning that my afternoon bookclub were meeting at my place. We all take turns at hosting book club so it only comes around once or twice a year. While our Mahjong group traditionally eat just cake with coffee , the Book Club ladies always put on quite a spread for afternoon tea, so I know that a cake, a slice and a nice cheese platter will all be eaten, particularly in this cooler weather. It's always a lovely afternoon, with lots of interesting discussion. The book we read for yesterday's meeting was Bruny by Heather Rose. Yes as in Bruny Island in Tasmania. It's a work of fiction, but really gets you thinking about a lot of controversial and very relevant topics currently. A great read.

Phew, I've been chopping and dicing a whole large cabbage all morning, 2 1/2 kilos of it in fact, as this is the perfect amount to fill my new Davis & Waddell Sauerkraut crock. It was a birthday present from good friends back in February, and now that we have some cold weather, it's the perfect time to use it. Hopefully the fermentation will progress well, and I can bottle some sauerkraut in a few days. This is my Green Cabbage Sauerkraut Recipe if you feel inclined to start fermenting as well.

 

Now that the weather is so cold, Locky needed a new coat to keep him warm. He was a real head turner in the pet shop and no wonder as he looks so cute in his orange coat. We suspect he likes it.

That's all for now folks. 

Hope you have something very enjoyable planned for this weekend.

Warm wishes,

 Pauline

Green Cabbage Sauerkraut, another batch for Winter

In the Queensland Tropics and warmer climates, Sauerkraut needs to be fermented in Winter, as the fermentation process doesn't activate well in the heat.  The cabbage becomes soft and not as crisp as it should be, and the fermentation process which should noticeably begin at least on the 3rd day after the process begins, can take longer and be slow and not as effective. During a successful fermentation, it is so exciting to see the brine which the cabbage is immersed in begin to bubble up and rise to the top of the bottle or crock that I am using to ferment my sauerkraut. There has been  a lot of discussion on social media lately about making sauerkraut, probably because it is Winter in the Southern Hemisphere, and everybody has their own way of doing it.  It is great to see that so many of us have become interested in perfecting this process in our own kitchens, as the health benefits to our gut are enormous, and it also tastes great with a lot of the meats that we eat. It is also a lot more economical than buying it from the supermarket.

One chopped cabbage, room for another one. The carrot has given this batch the orange colour.

I took a couple of shortcuts during this latest batch and was experimenting as I used a large Fermenting crock which our lovely friends Paul and Jenny lent me, and two whole chopped cabbages still didn't completely fill it. That's a lot of cabbage. Instead  of all that slicing and chopping by hand, I used the food processor to chop the cabbage, and this was much less time consuming, and less dangerous. For the previous batches I have made, I used the largest glass Moccona coffee jars which I found at the Tip Shop, which had worked beautifully but in smaller batches.

This glass crock easily takes two whole green chopped cabbages, and even more if you have it, however it is important leave some room at the top of the vessel for the brine to fill when it bubbles up and ferments.

Still chopping.

This is the box that the Sauerkraut crock lives in when not in use. It is a Mortier Pilon Sauerkraut Crock, in case you are interested.

This is my standard recipe that I use now for making basic Sauerkraut and I don't deviate from it. This amount of salt results in a very active fermentation, and just the right Sauerkraut flavour. The health benefits contained in this beautiful bottle of goodness are enormous.The salt needs to be very good sea salt or rock salt though, Saxa iodised salt just doesn't cut it. I tend to use Himalayan Rock salt most of the time.

Measure 1 tablespoon of salt to 800 g. of cabbage, and add 1 tablespoon of caraway seeds. All cabbages are a different weight, and the amount I use depends on what container I am using for the batch of sauerkraut. I always weigh the cabbage, and then use 1 tablespoon of salt for every 800 g of cabbage. We like the flavour of caraway seeds so I add 1tablespoon of Caraway seeds to each batch, and throw in a sprinkle of mustard seeds for good measure. Other seeds that you like the flavour of can be substituted though. I also like to add a grated carrot to mine for extra flavour and colour, but this is optional. If you grow nasturtiums, why not add a few leaves as well, for extra interest.and they also act as mould inhibitors in your sauerkraut, but aren't essential.

Green Cabbage Sauerkraut recipe

Ingredients:

1 small white or red cabbage, rinsed, cored and cut into small wedges which will fit in the chute of your food processor (approx. 800g cabbage)
1 tablespoon caraway seeds
Sprinkle of Mustard seeds
1 tablespoons Himalayan Salt Flakes (Depending on weight of cabbage, see note above)
(You can also substitute the caraway seeds  or add to the caraway seeds with mustard seeds, cumin seeds, dill seeds, celery seeds or white peppercorns if you prefer those flavours or just happen to have those  spices on hand. They will be fermented in the process.) Besides adding  amazing  flavour  to your  ferment, the spices act as mould inhibitors or at least slow it down.
1 grated carrot (optional)




Method:

I shredded the cabbage in my food processor which saves so much time, or if you want to replicate the way sauerkraut has been made during previous European generations, you can either slice it finely or grate it by hand.

Place the cabbage in a large glass bowl and add the caraway seeds and the salt and toss the seeds and the salt through the cabbage with clean hands. I also added a sprinkle of mustard seeds as they are full of antioxidants and anti-inflammatories such as selenium and magnesium.

 Let this powerful brew sit for 30 minutes to activate the juices.

Spoon the vegetable mixture into your crock or large glass jars, allowing at least an inch or 3cm at the top of each mixture for juices and expansion because I assure you it will rise  to  the  top of the jar. It's alive.

Press down gently on the cabbage in the crock or glass jar with a wooden implement similar to a mortar which will fit through the mouth of the jar, forcing the briney juices to the top of the cabbage. I very gently used my granite mortar as Mr. HRK is making me a wooden one, and the juices from the cabbage rose to the top as expected. This process is so fulfilling, to see the shredded cabbage condense together, and the brine rise to the top to cover the cabbage. This is essential, and if this doesn't happen you need to add a little purified water, however if the cabbage has been correctly salted you will have enough brine.



The cabbage then needs to be weighed down so that the juices stay at the top and the fermenting process can begin. I use the trimmed core of the cabbage to weigh down the shredded cabbage and help the juices rise above it. A thick cabbage leaf can also be placed on top and pressed down leaving space above it for the juices to rise, and they do as you can see in the photos below. In the crock, I then place the weight that is provided on top of the cabbage leaves and the process begins. In large bottles, the core of the cabbage and the cabbage leaves are enough to fit the top of the bottle snugly. Weigh down the cabbage and allow the juices to sit at the top.







Seal your crock or bottle loosely and keep at room temperature for 3 days. I open mine each morning to check that it is fermenting and to release the carbon dioxide, and you will see the bubbles moving. I also push the cabbage down each day forcing more juices to the top and ensuring the vegetables stay submerged.The longer you leave it to ferment, the more sour and distinctive the flavour will be.

If you feel that your ferment really is drying out, it is important to only use filtered water to top it up as the chlorine in tap water will kill the bacteria needed for fermentation.

Your crock of sauerkraut can then be bottled and moved to the frig after 3 days, or a week at the most,  where it will keep for several months, and the flavour will develop during this period however it can be eaten within a week, or even earlier if you are desperate to try it. Have 10 large warm sterilised jars ready to bottle your sauerkraut, for 2 cabbages worth of sauerkraut. When adding the sauerkraut mixture to each bottle, press it down, forcing the juices to the top of the bottle. The cabbage will absorb  more of the liquid when refrigerated.

I also bottle up the fermented cabbage leaves  in some brine, and often use them in my Beef, Sauerkraut, and Mango Chutney Goulash, delicious and very nutritious.



The photo below is from a previous batch where I used just a large Balls jar to ferment a small batch. It worked ok as well.



 The level of the cabbage moves up to the top of the jar as the cabbage ferments, and is weighed down by cabbage leaves.

Making sauerkraut has been firmly embedded in European and American cultures for centuries because of the food preservation advantages and the health benefits, however it is interesting that we are only just starting to really embrace it in our own kitchens in Australia. It is so inexpensive to make at home as cabbages are also cheap at this time of year. The jars of sauerkraut available to buy in the shops are very expensive and often say that they use a starting culture to activate them, I'm not sure what that is but it's not necessary in my kitchen.

If you would like to experiment more, these are some other sauerkrauts I have made, and I especially like the spicy one.

Spicy Kraut link:

Purple Sauerkraut link:

Chopped Vegetable Ferment in Lovely Layers link:

I would love to hear from you with any other fermenting tips and tricks you may have.

Have fun in your kitchen,

Best wishes
Pauline.

Beef, Sauerkraut and Mango Chutney Goulash

This is a slow cooker Goulash with a Tropical twist, hence the addition of my homemade Mango Chutney, and why not? There is no standard Goulash recipe.  I have called this recipe a Goulash because by one definition it is a thick meat stew, first made by Hungarian cattle herders and stockmen.

Spicy Kraut with Green Cabbage, Carrot and Chilli, full of flavour and not too hot - Fermentation phase 3

These three jars are how much spicy kraut I made from the ingredients below. I allowed a lot of room at the top for juices to rise as the last batch had fermented and risen to the top of the jar. I needed to briefly remove the lids each day for the carbon dioxide to escape as I didn't want to risk the lids popping off or the juices flowing from the jar. This didn't happen, as every fermentation seems to process slightly differently. I was aiming at a spicier kraut this time, and thought the three fresh chillies would provide enough heat to the mixture. Whilst the paprika, garlic and chillies I added transformed the vegetables into a spicy and delicious condiment, dried chilli gives it the extra heat required so that it really does become a chilli kraut. The amount of chilli spice used is a matter of personal taste, and can easily be experimented with. Fermenting the ingredients seems to neutralise the spiciness of the fresh chillies and the fresh garlic. Some garlic may turn blue during the fermentation process and is nothing to be concerned about. However thankfully mine didn't being beautiful fresh garlic from the Eungella region near Mackay in North Queensland, otherwise it would have been technicolour kraut, and I see nothing wrong with that.

I would appreciate any comments that you have to send me about your fermenting experiences and I enjoy reading them.

Rule of thumb for ratio of cabbage to salt that I use:
Use 1 tablespoon of salt to 800g of CABBAGE
1 tablespoon of Caraway Seeds (if using for standard sauerkraut)

Ingredients:

1 small whole green cabbage, with  outer leaves and core  removed
3 carrots
3-4 finely chopped  red chillies (not the Birds Eye variety)
1 teaspoon chopped fresh coriander
1 teaspoon smoky paprika
1 small apple peeled, cored and finely chopped
2 tablespoons non-iodised salt (or according to weight of cabbage, see above)
2 cloves finely chopped garlic
4 sliced crisp and fresh radishes
1 teaspoon chilli powder (optional for a spicier kraut)

Allow one tablespoon of salt to 800 grams of cabbage

Method:

I shredded the cabbage and carrots in my food processor which saves so much time, or if you want to replicate the way sauerkraut has been made during previous European generations, you can either slice it finely or grate it by hand.

 Place the cabbage, apple and other vegetables and chillies in a large glass bowl and add the spices and the salt and toss the salt through the cabbage with clean hands. .

 Let this powerful brew sit for 30 minutes to activate the fermenting juices.

Spoon the cabbage mixture and juices into jars allowing at least an inch from the rim and press down the vegetables until the juices rise to the top. Use the outer leaves and cabbage  core to keep the shredded  vegetables  below  the  juices.

Seal your bottle loosely and keep at room temperature for 3 days. I open mine each morning to check that it is fermenting and to release the carbon dioxide, and you will see the bubbles moving in the  jar.  I also push the cabbage down forcing more juices to the top and ensuring the vegetables stay submerged. The longer you leave it to ferment, the more sour, spicy and distinctive the flavours will be.

If you feel that your ferment really is drying out, it is important to only use filtered water to top it up as the chlorine will kill the bacteria needed for fermentation.

Your jar of sauerkraut can then be moved to the frig after 3 days where it will keep for several months, and the flavour will develop during this period however it can be eaten within a week, or even earlier if you are desperate to try it.

I'm about to board a plane so I'm  sending  this  from  blogger on my phone.  There's surely plenty  of time  with  needing to  be at airports two hours prior  to  catching  even  domestic  flights. 

Best  wishes 

Pauline

Simply Sauerkraut using White Cabbage, Fermenting Phase 2

Fermenting Sauerkraut

If you followed my Fermenting story a couple of weeks ago where I used  Red Cabbage, you might be interested to know that we are now eating my Purple Sauerkraut and we are really enjoying it with salads, soups and anything that I remember to add it to. You can find that story and the recipe here. We have enjoyed the second batch I made more than the first one,  which I found too salty because I added more brine thinking it had gone dry. I've since learnt that whilst fermenting, the cabbage will absorb the juices and expand to the top of the jar, and adding more brine can just make the ferment too wet and salty. So I won't be doing that anymore. The two purple bottles in the photo above are the third batch of Purple Sauerkraut using less carrot just because I didn't have as much as I thought I did. It won't make any difference. The third bottle is my first batch of White Cabbage Sauerkraut that this story is about. These are  my Top Shelf batches of Sauerkraut.

I am calling my next Fermenting session, Phase 2, as I am venturing into using White Cabbage, the more traditional version of Sauerkraut. However I have taken a leaf out of Sarah Wilson's book and used a couple of shortcuts. Instead  of all that slicing and grating by hand, I have used the food processor to grate the cabbage, and this becomes much less time consuming, particularly when preparing large batches of all that cabbage.

This is the simplest and easiest way to make traditional sauerkraut that I know at present, and I hope if you are reading this you can give it a try. The health benefits contained in this beautiful bottle of goodness are enormous.

N.B. (I use 1 tablespoon of salt to 800 g. of cabbage, 1/2 - 1 tablespoon caraway seeds)

White Cabbage Sauerkraut recipe

Ingredients:

1 small white or red cabbage, rinsed, cored and cut into small wedges which will fit in the chute of your food processor
1 tablespoon caraway seeds
Sprinkle of Mustard seeds
2 tablespoons Himalayan Salt Flakes (Depending on weight of cabbage, see note above)
(You can also substitute the caraway seeds  or add to the caraway seeds with mustard seeds, cumin seeds, dill seeds, celery seeds or white peppercorns if you prefer those flavours or just happen to have those  spices on hand. They will be fermented in the process.) Besides adding  amazing  flavour  to your  ferment, the spices act as mould inhibitors or at least slow it down.

I was just reading in Katz's book on Fermentation  that Nasturtium leaves can also be used  as a mould inhibitor.  My nasturtiums  in the garden are taking off so I will try them in a subsequent  batch.

Method:

I shredded the cabbage in my food processor which saves so much time, or if you want to replicate the way sauerkraut has been made during previous European generations, you can either slice it finely or grate it by hand.

Place the cabbage in a large glass bowl and add the caraway seeds and the salt and toss the seeds and the salt through the cabbage with clean hands. I also added a sprinkle of mustard seeds as they are full of antioxidants and anti-inflammatories such as selenium and magnesium.

 Let this powerful brew sit for 30 minutes to activate the juices.

Green cabbage, caraway seeds, mustard seeds and salt and a sprinkling of mustard seeds.

Spoon the vegetable mixture into jars, allowing at least an inch or 3cm at the top of each mixture for juices and expansion because I assure you it will rise  to  the  top of the jar. It's alive.

Press down gently on the cabbage in the glass jar with a wooden implement similar to a mortar which will fit through the mouth of the jar, forcing the juices to the top of the cabbage. I very gently used my granite mortar as Mr. HRK is making me a wooden one, and the juices from the cabbage rose to the top as expected.



The cabbage then needs to be weighed down so that the juices stay at the top and the fermenting process can begin. I used the trimmed core of the cabbage to weigh down the shredded cabbage and help the juices rise above it. A thick cabbage leaf can also be placed on top and pressed down leaving space above it for the juices to rise, and they do as you can see in the photos below.







Seal your bottle loosely and keep at room temperature for 3 days. I open mine each morning to check that it is fermenting and to release the carbon dioxide, and you will see the bubbles moving.  I also push the cabbage down forcing more juices to the top and ensuring the vegetables stay submerged.The longer you leave it to ferment, the more sour and distinctive the flavour will be.

If you feel that your ferment really is drying out, it is important to only use filtered water to top it up as the chlorine will kill the bacteria needed for fermentation.

Your jar of sauerkraut can then be moved to the frig after 3 days where it will keep for several months, and the flavour will develop during this period however it can be eaten within a week, or even earlier if you are desperate to try it.





This is the same jar as the one in the top photo and as you can see  in the top photo the level of the cabbage has moved up to the top of the jar as the cabbage ferments.

 This week I have  cooked a piece of corned silverside in the slow cooker to have as a delicious standby for meals and sandwiches. The weather is warming up here with maximum temperatures of 26 deg., so salads are now on the menu for lunch and corned silverside, and my purple sauerkraut with a salad is tasty and great for our gut. After all aiming for a healthy gut is really why I am persisting with  making sauerkraut, although it is also very tasty.



After all of that shredding and massaging of the cabbage, it is lovely to sit down with a cup of delicious coffee made by Mr. HRK and relax whilst my sauerkraut starts to bubble away on the top shelf.

This is the latest batch of coffee that he has roasted himself, and then freshly ground before making this coffee in our Rancilio machine. It is as good as if not better than any coffee we can buy here. His Coffee Art is impressive as well. I feel a bit spoiled really when it comes to coffee that we enjoy at home.




Thanks for visiting and I would like to know if you have found this interesting or helpful. Making sauerkraut has been firmly embedded in European and American cultures for centuries because of the food preservation advantages and the health benefits, however it is interesting that we are only just starting to really embrace it in our own kitchens in Australia. I am learning  as I go with  this and do more reading  so it  is a work  in progress. I'd like to  hear of your experiences.

It's State of Origin tonight, so go Queensland and Pizza is on the menu.

Cheerio for now and have a good week.

Pauline.

Purple Sauerkraut, Fermenting with Red Cabbage

Red Cabbage Sauerkraut

Go straight to recipe here.

I've been experimenting with Fermenting over the last few weeks, and Sauerkraut is one of the easiest fermented foods to make so that is what I have started with. It is packed full of great things for our gut, including probiotic bacteria. There is no need to buy bottles of probiotics anymore. I have been doing a lot of reading on the topic of Fermentation from books that I have at home, however I was initially inspired by Dr Michael Mosley in his book the Clever Guts Diet. I also refer to Nourishing Traditions by Sally Fallon constantly, and now weigh all of this up with Sarah Wilson's very clever Simplicious book in the I Quit Sugar series.