by dnshah | Jan 21, 2016 | Fermented Foods, Recipes, Side Dish
INGREDIENTS
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- 1 head/11 cups organic cabbage, shredded
- 2 outer leaves of cabbage, whole
- 1½ heaping Tablespoons salt
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- ¼ teaspoon caraway seeds
- ½ heaping Tablespoon dried dill
- ½ teaspoon ajwain seeds (optional)
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METHOD
1. Except the outer cabbages leaves, combine all ingredients in a large mixing bowl.
2. Let stand for several hours to extract water from the cabbage.
3. Using washed hands, thoroughly rub the cabbage and spices together for about 5 minutes.
4. Gently squeeze fistfuls of the mixture separating the brine from the cabbage and fill a glass storage jar with the cabbage first, then the brine.
NOTE: Fill the jar almost to the top leaving room for expansion.
NOTE: The cabbage should be submerged under the brine.
5. Fold and add the outer cabbage leaves and push down the mixture so these leaves are also submerged under the brine as much as possible.
6. Over the next 24 hours, pack down these outer leaves into the brine routinely.
7. Allow to sit at room temperature over the next 3-4 days. Each day brings more fermentation and “sour” taste.
8. When it has reached desired fermentation, open jar and pack sauerkraut down. Re-seal and refrigerate.
9. Enjoy over the next several months. Keep refrigerated.
by dnshah | Nov 12, 2015 | Recipes, Side Dish
Brussel Sprouts are a cruciferous vegetables closely related to the cabbage family – they look like miniature cabbage! we want to include brussel sprouts in a regular diet because they have valuable properties: cholesterol lowering benefit, DNA protection, anti-cancer protection (best of all cruciferous vegetables), detoxification support, anti-inflammatory support, and cardiovascular support.
INGREDIENTS
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- 1 lb. Brussel Sprouts
- ¾ small onion, finely chopped (3 oz.)
- ¼ cup coriander leaves, sliced
- Juice of 1 lemon
- 2 Tablespoons EVOO
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- ½ teaspoon chili powder
- ⅛ teaspoon salt for chaat
- ⅛ teaspoon salt for brussel sprouts
- Pinch of black pepper, to taste
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METHOD
- Preheat oven at 350 degrees Fahrenheit.
- In a large mixing bowl, combine the brussel sprouts, EVOO, ⅛ teaspoon salt, and pepper; and mix well.
- Transfer the sprouts onto a cookie sheet, and roast in the oven for 40 minutes. Keep the mixing bowl handy for the chaat.
- Remove from oven and allow to cool for 15 minutes before cutting for the chaat.
- In a food processor, pulse the brussel sprouts several times so they are somewhat chopped.
- Transfer the chopped brussel sprouts into the mixing bowl.
- Mix in the onions, chili powder, ⅛ teaspoon salt, lemon juice, and coriander leaves.
- Mix well and serve immediately.
Disclaimer
These recipes are copyright @2014 NutriLiciousRecovery.
