Pumpkin Puri

INGREDIENTS
whole wheat flour  2 cups
pumpkin puree  1 cup
salt and chili pdr. to taste
hing little
oil 2 tsp
water to make dough
oil to fry

METHOD
in flour, add salt, chili pdr, hing mix well, add pumpkin puree, mix well, if need be add little water to make a stiff dough, adding little oil.
Make puris, fry in hot oil till brown on both sides, drain, serve hot with tomato chutney or dal, whatever you like.

those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/

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http://gscrochet designs.blogspot.com

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http://knee replacement-stick club.blogspot.com

Simple Way To Remove Pesticides From Your fruits And Veggies

We're all well aware that farmers use a lot of pesticides to save the crops from various pests. But often, the amount they use at times on apples, banana and curry leaves is more than usual. Especially on curry leaves, they want to show its fresh green colour, to which dye is also added. So, kindly don't go buy the bright artificial colours when you buy your fruits and veggies. As far as possible, it is best to buy what is grown locally and what is seasonally available.

Now, simple method to get rid of pesticides is wash well, then soak in water to which baking soda and turmeric is added. Let them soak for at least 10 minutes, longer the better, then rinse well and use. As this method will also kill the microbes that may be present on the produce.

Let us all try to lead a healthy life and take care of the smaller things of keeping pesticides out of our house. Eat healthy, be happy, that itself will keep most of the diseases at bay. Good luck to all.

 those interested in cancer & health related topics are free to see my blog-
http://cancersupportindia.blogspot.com/

for crochet designs, my blog, those who like a particular design are free to mail me
http://gscrochet designs.blogspot.com

For info. about knee replacement, be free to view my blog-
http://knee replacement-stick club.blogspot.com

Various Uses Of Flax Seeds

1.  Mixed with water, as an egg substitute in baked goods
2. In breakfast oats, cereals, raita and smoothies
3. Add flax seed powder to bring a new dimension to your curries
4. Sprinkle liberally in mayonnaise on your sandwich
5. Edible flax seed oil can be used as a salad dressing                    For various health benefits see my cancer blog                      those interested in cancer & health related topics are free to see my blog-
   http://cancersupportindia.blogspot.com/
   
   for crochet designs, my blog, those who like a particular design are free to mail me
   http://gscrochet designs.blogspot.com
   
   For info. about knee replacement, be free to view my blog-
   http://knee replacement-stick club.blogspot.com

Ginger- Green Chili Chutney ( Puli Inji)

Ingredients
ginger grated   1 tbsp
green chilies finely chopped  1/2 tbsp or to taste
tamarind extract  1 cup  OR tamarind paste  1 tbsp
mustard seeds  1/2 tsp
fenugreek seeds / methi  1/4 tsp
chana dal  1 tsp
hing little
salt to taste
Oil  11/2 tbsp
curry leaves 2 sprigs washed and finely chopped 
turmeric pdr.  1/4 tsp
To powder
coriander seeds  1 tbsp
red chili  1
white sesame seeds 1/2 tbsp

METHOD
roast coriander seeds, adding red chili, once roasted, add sesame seeds, roast for another 2-3 minutes, till sesame seeds start popping up, remove cool, powder coarsely.
Heat oil in the same pan, add mustard seeds, once it crackles, add fenugreek, hing, curry leaves 2 sprigs finely chopped, add green chilies and ginger fry for 2-3 minutes, add tamarind extract, salt to taste, keep on low flame, adding little turmeric powder, once it gets thick, remove, add the roasted powder, mix well. 
This goes well with curd rice, idli, dosa, adai.

NOTES- those who like to add some gur, can do so, my hubby never liked adding gur, but some do. This when stored properly will last for a week. You may fry till ginger well, then grind to a fine taste and boil in tamarind water, those who don't like to taste ginger and chili pieces.
Adding the roasted powder last gives it a nice taste, as first I wasn't doing it, learnt this from a cook.
 
those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://gscrochet designs.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

Happy Lohri, Happy Pongal to All

Dear Friends

best wishes to you and your family for a very happy Pongal, the harvest festival and Lohri. May the festive season bless all with good health and loads of happiness and peace.

You can see my earlier posts for sweet/ chakara pongal and ven pongal, even the recent one with oats and green moong, in case you don't like whole green moong, you may use yellow moong dal.

Your friend blogger- GS

Kidney Beans/ Rajma Sandwich

INGREDIENTS
cooked kidney beans / rajma  1 cup
onion 1 big finely chopped
green chilies finely chopped 2-3 as per taste
salt to taste
ginger finely chopped  1 tbsp
hing little
jeera / ajwain  1 tsp
oil  1 tbsp
butter
bread slices as needed
garam masala pdr.  1 tsp
coriander leaves finely chopped 2 tbsp


METHOD
In a heavy pan, heat oil add jeera/ ajwain, once it crackles, add hing, ginger, fry for a minute, add onion, wee bit salt, fry till light brown along with green chilies
add garam masala, cooked rajma, little water, cover and cook for 4 minutes, adding salt to taste.
mash well, add little water, cover and cook till dry
add coriander leaves, mix well, remove, let it cool
Butter bread slices lightly, spread the rajma mixture well, cover with another slice, if you've sandwich maker, apply little butter and cook them till golden on both sides, in case you don't have sandwich maker or grill, just apply little butter on a tawa or frying pan, put the slices, fry till golden on both sides. To serve, cut into triangle, serve with some salad or cucumber with little curd and seasoned to taste.

NOTE- this can be made with left-over rajma or lobia- red/ white or even green moong cooked or even white/ kala chana, after all you need a filling, so use your imagination and make as per your family's taste buds !

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gscrochetdesigns.blogspot.com. feel free to view for my crochet patterns

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Healthy Oats-Moong Pongal / Kichdi- Both Sweet and Spicy Variety

Well, the harvest season in the South of India is around the corner. What wee traditionally make is rice- washed moong dal pongal. As, more and more people are getting health conscious and wish to avoid rice, now a healthy pongal to enjoy the harvest festival. Best wishes to all for a Happy Pongal.

INGREDIENTS For Sweet pongal
whole green moong dal with skin cooked 1 cup
oats 1 cup
gur / vellam  1- 1/2 cups are per taste
Ghee 2 tbsp
oil  1 tsp
nuts chopped 1 tbsp
raisins chopped 1 tbsp
cardamom pdr.  1/2 tsp
salt wee bit 

METHOD
roast the oats well on low flame for 3-4 minutes, it can be microwaved too for 2 minutes, spread on a micro-safe plate.
In a pan/ kadai, heat oil, roast nuts and raisins, keep aside.
In a pan, heat gur with a glass of water till it melts, strain it  and keep aside
In the pan in which nuts were roasted, add the cooked dal, roasted oats, salt, mix well, keep on low flame, add the gur dissolved water, keep cooking it well mixed and thick.
Add nuts and raisins, cardamom pdr. and ghee, stir well.
Serve hot, garnishing with some nuts and raisins and cardamom pdr. 


NOTE- The best way to cook whole green moong dal is to wash and soak moong the previous night, pressure cook for 3 whistles with enough water to cook it. Those who feel whole moong gives a different look to the chakara pongal, you may use yellow moong dal.

INGREDIENTS for spicy pongal
whole green moong dal cooked 1 cup 
oats 1 cup roasted
coconut grated  1/4 cup
green chilies 2-3 or as per taste
jeera  1 tsp
hing little
ginger finely chopped 1 tbsp
cashew nuts  2 tbsp
pepper pdr.  1/2 tsp
salt to taste 
oil 1 tsp
ghee 2 tbsp
curry leaves 1 sprig finely chopped

METHOD
In a heavy pan, add jeera, once it crackles, add ginger, fry for a minute
add hing, curry leaves, nuts, fry till golden
add cooked dal, roasted oats, mix well, add about 1/2 cup of water to cook oats, adding pepper pdr. 
and salt to taste
Grind coconut and green chilies to a fine paste adding some water
Add to the cooked oats, ground coconut paste, add little water, mix well, cook till thick
Serve hot, this doesn't need a side-dish as it already has chutney mixed with it !

NOTE- You may substitute green whole moong with yellow moong dal, if you want the authentic pongal colour ! But using whole green moong is healthier, as it has more vitamins, proteins and lots more fibre.

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gscrochetdesigns.blogspot.com. feel free to view for my crochet patterns

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

How to Pick Fresh, Ripe Fruits and Vegetables Every Single Time

Most of us know the feeling of buying fruits or vegetables only to find out that they’re either already spoiled on the inside or so under-ripe that they need to be left out for days before eating. If only there were a way to know, in the shop, which fruit and veg is ready to go, and which pieces are going to be too stubborn or too mushy to eat.

Luckily, there is! But each fruit has different behaviour, so you will need to check the ‘rules’ for each of them.

Take the exotic pineapple, for example. Prickly and wild-coloured, it hardly invites prodding and poking to see if it’s ripe. Fortunately, you can use your eyes and nose: a green pineapple is under-ripe, an orange one is past it, so an evenly-coloured yellow pineapple is the best choice. Give it a sniff to check there’s no vinegary, fermented smell, because that would mean it’s already long past edible.
Broccoli is another of those items that sends false signals. You come home from work expecting to be greeted by a healthy floret in the fridge, but it falls apart in the cooking pot. The trick is to make sure those stalks are still firm when you buy your broccoli. And make sure it’s bright green, as yellowing broccoli is already on the way out.
But don’t worry, you can put the misery of unripe fruit and vegetables behind you thanks to our latest kitchen resource: a visual guide to choosing produce so it’s ready to eat when you want to eat it.
Let your fruit and veg know who’s boss by consulting the chart before you go to the supermarket. Because a mango that holds itself together is a beautiful thing!

Strawberry-
the berry should have a full bright colour.
It's white or has white patches- under-ripe
It has dark red, brown or black patches- overripe
Ripe berries should be slightly soft if pressed
They're hard- under-ripe
They're very soft or squishy-  overripe
Avoid visible signs of mould
They've a furry mould, overripe

Strawberries continue to ripen after picking and are susceptible to mould, so consume within 2-3 days of purchase.

Pineapple
look for an even yellow colour from top to bottom
It's green- under-ripe
It's orange-  overripe
Squeeze the pineapple slightly soft means, it's good.
It's hard-  under-ripe
It's squishy--- overripe
Smell the bottom. A strong fruity smell means it's good.
There's a fermented or vinegary smell-  overripe

In India, when the pineapple is slightly yellow, I keep it out flat not standing for it to ripe in a day or two. It works.

Mango
A ripe mango will be yellow or orange.
It's green without even patches of yellow or orange- -- under-ripe
It has dark brown or black spots---overripe
At the stem end, it should ooze sap without being prodded
There is no sap at all.   ----under-ripe
The skin has turned bubbly---- overripe
Smell it at the stem end, it should be very fragrant, with a fruity smell.
It smells sickly sweet---- overripe
A good mango will be slightly soft when squeezed
It's hard to the touch--- under-ripe
Overly soft to the point of being mushy---- overripe
Finding a ripe mango by colour and smell is often the best method. But some less common mango varieties are red, yellow or green by nature.

Apple
squeeze the apple, it should be firm to the touch.
It is soft or wrinkled--- overripe
Good apples should be blemish free.
The apple has a large bruise or is mushy-- overripe
Regardless of type, apple should have a strong continuous colour all the way around
They have dull colour--- under-ripe
They've bruises or brown discolouration--- overripe

Overripe apples are naturally  waxy, but supermarket apples often have wax applied after picking, so it is not a good indicator of ripeness.

Grapes
Ripe grapes should be firmly attached to their stems
They're difficult to pluck from their stems--under-ripe
They've soft, loose skin and fall from stems easily--- overripe
Stems should be green and flexible for ripe grapes
They've stems that are brown and brittle--- overripe
Ripe grapes are firm to the touch
They're very firm and don't yield easily to pressure---under-ripe
The grapes are wet, moldy or shriveled--- overripe

The powdery white substance on grapes, known as" bloom" is a good sign and perfectly safe to eat.

Watermelon
Look for deep yellow patches of colour where they rested on the ground while growing.
The patch is non-existent or white--- under-ripe
They're dark patches in the skin---- overripe
Test the weight of the melons, and pick one that's heavy for its size.
It's the same size but lighter--- under-ripe
Check the sound by rapping your knuckles on the broad side of the melon, it should be hollow
It makes a higher-pitched sound---under-ripe
It makes a lower-pitched thus sound--- overripe

Avocado
Ripe avocados are dark green or greenish-brown
It's green--- under-ripe
It has become dark brown or black---overripe
A ready-t-eat avocado will feel soft and will yield to pressure
It's hard to the touch----under-ripe
It's very soft and mushy---overripe
Take of the small stem, if it is green or yellow, it is good.
The stem doesn't come off---under-ripe
It's brown or black---overripe

An avocado will ripen more quickly when placed in a paper bag.

Blueberry
Ripe blueberries are plump and deep blue with a dusting of grey on the surface.
White and green coloured, avoid them as they'll not ripen---under-ripe
They're darker navy and black--- overripe
Blueberries should have firm skin but will yield to pressure.
They're very hard and don't yield to pressure---under-ripe
They're wrinkled or have fuzzy white mould---overripe
Shake the container, the berries should move freely and not stick to the bottom.
They make a loud rattle when you shake---under-ripe
They're stuck to the container---overripe
Hard, slightly under-ripe blueberries are good for making into a jam.

Cherries
Cherries with fresh green stems still attached are ripe.
The stems are dry, brown or have fallen off the berries.
Ripe cherries should be a bright or deep red colour.
They're green---under-ripe
They're very dark or black  ---overripe
Ripe berries should have a waxy gloss.
They've a dull skin texture---under-ripe
The cherries are leaky and sticky--overripe
Rainier, a popular cherry variety, is naturally reddish-yellow when ripe,though they may look unripe.

Tomatoes
Ripe tomatoes have a deep consistent red, with glossy shiny skin.
They have green or yellow patches, a sign they're picked early and not ripened on the vine---
under-ripe
They've dark patches and mould----overripe
For ripe tomatoes, the skin should feel taut but still yield to pressure.
The skin of overripe tomatoes will become loose and saggy.--overripe
Ripe tomatoes are fragrant.
If they've an acidic smell---overripe
Over ripe tomatoes with loose skin  are still perfectly fine for sauces, chutneys.

Kiwi
Press the outside of the fruit with your thumb, it should be firm but yield to slight pressure.
They're very hard to the touch.---under-ripe
They're overly soft and mushy.----overripe
Ripe kiwis are fragrant with a citrus smell
They've a pungent, sweet smell.  ==0verripe
Kiwis should be brown, with rough, hairy skin.
They've bruises, dark spots, mould or wrinkles--overripe.
Place unripe kiwis in a paper-bag with a banana for a day ot two to ripen.

Rhubarb
Stalks should be firm amd crisp, which you can test by breaking a small part.
They're ahrd and difficult to snap---underripe
They're soft and bend--overripe
Rhubarb becomes pink or a lighter red when it's ripe
They're a deep red---under-ripe
They've turned green. These will have less flavour.---overripe
Make sure to get rid of any leaves as they're toxic to humans and some animals.

Broccoli
Broccoli stalks should be fresh and firm
The stalks are bendy and less firm--overripe
The florets should be tightly packed
They're significantly smaller than other broccoli heads---under-ripe
The florets  are spaced apart---overripe.
Ripe heads are bright green
The head is yellowed or flowering---overripe
Broccoli is at its peak between October and April.

Corn
Look for corn with tassels that are brown and sticky to the touch.
The tassels are green or yellow---under-ripe
The tassels are black or dry---overripe
Husks should be fresh and green with ears that are filled to the tip.
The husks are qainty---under-ripe
They're also filled to the tip but yield more pressure of squeezed----overripe
Look for kernels that are tender, full and firm enough to break under the slightest pressure.
The kernels are tight and very hard to break---under-ripe
The kernels have started to sag, or have collapsed completely.---overripe.
When storing corn, pulling back the whole husk is unnecessary and can lead to it drying out quickly.

Carrots
Carrots with green stems attached will be fresh and more flavourful.
The stems are wilted or have fallen off---overripe
Ripe carrots will have smooth skin
They're comparatively short with many ridges---under-ripe
They've splits in them--overripe
Ripe carrots won't have rootlets at the bottom.
They've rootlets---overripe
Most baby carrots have just been picked earlier, so they're less sweet.

Cauliflower
Choose white or cream-coloured heads
The head is green---under-ripe
They've yellowed heads to have developed brown patches---overripe
The leaves should be fresh looking and healthy
They've leaves that are wilted, dry or yellowing----overripe
Florets on ripe cauliflower will be tightly packed together.
The florets are flowering---overripe
if you want to freeze fresh cauliflower, boil in water for one minute before hand. This will stop enzymes firm degrading the taste when it's frozen.

Asparagus
Look for bright green or violet-tinged spears
The tips have yellowed---overripe
Make sure tips are compact and closed
They've started to open-- overripe
Stalks should be firm
They're limp and the tips are mushy---overripe
Pick stalks with the same thickness to make sure they cook at the same time.

Green beans
The beans should be a vibrant green
The beans are brownish or of a faded hue---overripe
Choose slender beans that snap rather than bend,
They're tough and very difficult to snap.--under-ripe
They're bendy---overripe
Ripe pods will have a uniform and slightly coarse feel.
The pods are bulging or dried.

Ripe green beans will stay fresh for up to one week if placed in a perforated plastic bag inside a fridge.
 
Mushrooms
Ripe mushrooms will have smooth, taut skin.
They're shriveled or bruised--overripe
The stems and gills should be firm with a uniform colour.
The gills are small and tightly packed---under-ripe
The stems are rubbery and matted--overripe
Good mushrooms will be slightly waxy to the touch.
They're slimy---overripe
As they contain so much water, it is better to cook them first if freezing them.
 

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gscrochetdesigns.blogspot.com. feel free to view for my crochet patterns

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Great Tips That will Help You in the Kitchen

Real kitchen masters can slice an apple without using a knife, peel an egg in one smooth motion, and prevent onions from bringing tears to their eyes. They know all the tricks of the trade and enjoy sharing them with others. Below you can find 10 of the coolest culinary secrets that will bring you one step closer to becoming a kitchen master.

1. How to Peel Eggs Easily

Boiled eggs are much easier to peel if you put a slice of lemon in the pot when they're cooking. By the way, 1/2 a teaspoon of baking soda has exactly the same effect.

2. Yogurt Drops These are delicious healthy snacks that are loved among children. They're so easy to make too. Place some tasty yogurt into a plastic bag or a confectionery syringe, squeeze out drops of yogurt onto a cookie sheet, and place them in the freezer for 1 hour.

3. Slice Onions Without Crying To prevent onions from making you cry, place them in the freezer for 15 minutes before you start cooking.

4. How to Bake Without Eggs

 

If you're about to bake some scones or pastries, but then suddenly realize that you have no eggs, you can use bananas instead: 1 egg = 1/2 banana.

5. Perfect Coffee  This trick will be appreciated by coffee lovers and those who cannot wake up in the morning without a cup of freshly brewed coffee. To make the perfect coffee, add a pinch of salt and cinnamon to some ground coffee before brewing. The salt helps to get rid of the bitterness from any burned beans, and the cinnamon adds an amazing taste.

6. Slicing Pastry Without a Knife

Dental floss can be used to quickly cut cakes or rolls into equal parts.

7. How to Split an Apple in Half Without a Knife If you have one apple, and two eaters, here's a simple way to split the fruit in half:

• Twist the stem off.
• Take the apple in your hands, and keep turning until you find a comfortable finger position.
• Press on the apple with your hands, pushing it aside - it should easily separate into 2 equal parts

8. A Fast Way to Peel Garlic 

To save time peeling garlic, simply place it in the microwave for 15 seconds - this will make the husk easier to remove.
9. Better Than Fries

If you think nothing beats a French fry, then try cooking this: Make thin cuts in some potatoes, sprinkle with olive oil, place some butter into the cuts, and add salt and pepper to taste. Place them in the oven (preheated to 220 °C) for 40 minutes. Warning! Potatoes cooked this way might just become your favorite dish!

10. Fast Potato Peeling 
If you don't like peeling potatoes, this is just the trick for you:

• Make small cuts in the potato.
• Pour hot water into a pan with the potatoes, place it on the stove, and wait until it's boiling.
• Pour out the boiling water, and fill the pan with cold water.
• Take one potato at a time, and pull the peel off.

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gscrochetdesigns.blogspot.com. feel free to view for my crochet patterns

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Easy Way To Remove Pesticides From Veggies

It is quite possible that the vegetables you and I buy from the local vegetable market, are laced with pesticides. Consumers are increasingly becoming concerned that these harmful chemicals are present in a worryingly high dose. Before cutting or cooking any vegetable, we are taught to thoroughly wash them with tap water, so that these chemicals get washed away, making the vegetable safe for consumption.
However, a study  found that tap water was ineffective in ridding the vegetable of excess pesticide residue. So, a more effective method which can be used to clean vegetables at home.

In the study, he found that tap water was only 17-39% effective in ridding vegetables of pesticide residue. In comparison, mixing 160 ml of acetic acid (commonly found in vinegar or bought over the counter) with 4gms of baking soda and lemon juice from 4 lemons in 4 litres of water, followed by washing the vegetables with tap water could reduce the amount of pesticide residue in vegetables by 55-76%.

“The effectiveness of Veggy wash was checked on five pesticides—Dimethoate, lambda-Cyhalothrin, Flubendiamide, and Profenophos which are widely used by farmers on the tomato, a vegetable that finds high usage in Indian cooking as well as in salads for raw consumption. While the tomato was the main focus of the published study, these five pesticides find wide usage in other vegetables as well,” reported.

One major pesticide, Profenofos, which is used in a variety of vegetables, is listed as ‘moderatley hazardous’ by the World Health Organization, while the Central Insecticide Board and Registration Committee, a body under the Government of India, has not recommended its use.

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gscrochetdesigns.blogspot.com. feel free to view for my crochet patterns

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Carrot chutney

Ingredients
grated carrot 1/2 cup
grated coconut   1/2 cup
coriander leaves finely chopped  1/4 cup
urad dal  2 tbsp
mustard seeds  1/2 tsp
hing  little
red chilies 3-4 OR green chilies to taste
salt to taste
tamarind small marble size or more  as per taste
oil  2 tsp

temper
oil   1 tsp
mustard seeds  1/4 tsp
urad dal  1 tsp
red chili 1
curry leaves few finely chopped
hing a small pinch

METHOD
in a kadai, heat 1 tsp oil, add  1/4 tsp mustard seeds, once it crackles, add urad dal 1 tsp, 1 red chili, fry, once dal turns golden, add curry leaves, hing, fry for a minute, remove and put in a bowl.
In the same kadai, add 2 tsp oil, mustard seeds, once it crackles, add urad dal and chilies, fry till dal turns golden, add hing, carrot, fry till raw smell goes, remove, add tamarind
In a mixer jar, add coconut, and the fried carrot, coriander leaves, salt, add little water, grind to a smooth paste, check for seasoning, add salt/ chili if needed, then grind again.
Add the tempering, serve hot with idli, dosa, adai, parantha, can be eaten with hot rice and some ghee !

For my other blogs, I'm giving the links below, feel free to view and comment too.

https://cancersupportindia.blogspot.com. for all cancer and health related topics
https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

Fight Fat and Inflammation with This Sauerkraut Recipe

Sauerkraut, along with other types of fermented foods, has many health benefits. Therefore, if you're looking for a great way to improve the way you eat, adding sauerkraut to your meals at dinner time might just be your answer.

One health benefit is that it's great for your digestive system. It's a probiotic, which means that it's packed with all the good bacteria that your digestive tract requires. These good bacteria include Lactobacilli and Bifidobacteria - both of which help break down lactose, sugars, and starches which ultimately helps aid digestion.
However, the benefits are not all stomach-related. Sauerkraut can improve skin conditions, oral health, and vaginal health. Furthermore, it can also prevent allergies as well as help maintain a healthy immune system. If this isn't enough, it can also help with weight loss.
Whether you are a long-time lover of sauerkraut, or whether you'd like to try it for the first time, below is just the recipe for you. This recipe will give you one gallon of sauerkraut.
Ingredients:

• 5 lbs shredded cabbage
• 2 tbsp. sea salt or pickling salt
• 1 tbsp. caraway seeds
• 1 onion quartered                                
  Method: 
  
  1. Mix all of the ingredients, apart from the onion, in a large bowl and let it stand for 10 minutes.
  
  2. Pack the cabbage mixture into a large glass food container. Place the quartered onion on top to weigh the cabbage down.
  3. Cover the container with a paper towel and secure it using a rubber band. Store in a cool spot and leave overnight.
  
  4. The following day, check the container to ensure that the sauerkraut is completely submerged in liquid. Then, every other day for the next 2 weeks, check in the same way. A layer of scum might appear on top of the sauerkraut - skim this layer if needed.
  5. After a period of at least 4 weeks, the sauerkraut will be ready. It can be stored in the fridge for up to 6 months.
   
  For my other blogs, I'm giving the links below, feel free to view and comment too.
  

  https://cancersupportindia.blogspot.com. for all cancer and health related topics
  https://gseasyrecipes.blogspot.com. feel free to view for easy, simple and healthy recipes
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement