Fight Fat and Inflammation with This Sauerkraut Recipe

 

 Let's face it, there are two types of people in this world: those who love and those who despise sauerkraut. While it definitely isn't one of the most popular foods out there, it's definitely one of the healthiest. 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. 

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Czech Red Cabbage Salad

  

Ingredients: 

Red cabbage - 1/2 head (sliced) 

Granny smith apple - 1 (sliced) 

Onion - 1 (finely diced) 

Vegetable oil - 2 tbsp. 

Salt - 1/2 tsp. 

Apple cider vinegar - 1/3 cup 

Sugar - 3 tbsp. 

caraway seeds/ Shahi jeera 1 tsp. 

Preparations

Fry the onion in vegetable oil until softened. 

Add the cabbage and salt, and cover the pan with the lid. 

Steam over medium heat for 10 minutes. 

Remove the lid and add the apple to the pot. 

In a small bowl, mix the vinegar and the sugar, and pour over the cabbage. 

Sprinkle with caraway seeds, stir, cover and simmer for 30 minutes or until the cabbage softens, stirring occasionally. 

Season to taste and serve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Make your St. Paddy's day meat-free with this corned cauliflower

For a vegetable-forward take on the classic boiled dinner, we submerge a whole head of cauliflower in a spice-infused brine for several hours, allowing thorough absorption. Salt also weakens the cellular walls of the vegetable by drawing moisture out of them, rendering the vegetable more tender.

To ensure the brine reaches into the dense core, we use a paring knife to pierce into the stem end before dropping the head into the hot liquid. After removing it and patting it dry, into the oven it goes.

To finish, a mixture of butter and whole-grain mustard is slathered on the brined vegetable before it’s coated with dill and panko breadcrumbs and returned to the oven until the surface is nicely browned. Every bit of the cauliflower ends up deliciously seasoned, and its meaty yet tender texture is complemented by the crispness of the breadcrumb crust.

Cut into wedges for serving, the cauliflower makes a fine vegetarian main or side.

Roasted “Corned” Cauliflower

Ingredients:
 

4 bay leaves

2 tbsp coriander seeds

2 tbsp caraway seeds

1 tbsp yellow mustard seeds

1 tsp black peppercorns

1 tsp red pepper flakes

1 tbsp white sugar

Kosher salt

2-pound head cauliflower, trimmed, core pierced several times with a paring knife (see headnote)

2 tbsp salted butter, room temperature

1 tbsp whole-grain mustard

2 tbsp finely chopped fresh dill, divided

1 cup panko breadcrumbs

2 tbsp grape-seed or other neutral oil

Directions:

In a large saucepan over medium-low, toast the bay, coriander, caraway, mustard seeds, peppercorns and pepper flakes, stirring, until fragrant, about 1 minute. Add 2 quarts water, the sugar and 3 tablespoons salt; bring to a boil over medium-high. Carefully add the cauliflower, stem side down, then cover and turn off the heat. The cauliflower will float; it’s fine if the top of the head is not submerged. Let cool until barely warm, then refrigerate for at least 12 hours or up to 24 hours.

When you are ready to cook the cauliflower, heat the oven to 425F with a rack in the middle position. Remove the cauliflower from the brine and thoroughly pat it dry. Place it stem side down on a rimmed baking sheet. Roast until lightly browned and a skewer inserted all the way through the head and into the core meets some resistance, 40 to 45 minutes.

Meanwhile, in a small bowl, stir together the butter, mustard and 1 tablespoon dill. In another small bowl, combine the panko, oil and remaining 1 tablespoon dill; stir until the breadcrumbs are evenly moistened.

When the cauliflower is done, remove the baking sheet from the oven. Brush the butter mixture evenly over the entire head, then apply the panko mixture in an even layer, lightly pressing so it adheres. Return to the oven and roast until the coating is golden brown, 10 to 15 minutes. Using a wide metal spatula, transfer the cauliflower to a cutting board. Cut the head into wedges for serving.

For a vegetable-forward take on the classic boiled dinner, we submerge a whole head of cauliflower in a spice-infused brine for several hours, allowing thorough absorption. Salt also weakens the cellular walls of the vegetable by drawing moisture out of them, rendering the vegetable more tender.

To ensure the brine reaches into the dense core, we use a paring knife to pierce into the stem end before dropping the head into the hot liquid. After removing it and patting it dry, into the oven it goes.

To finish, a mixture of butter and whole-grain mustard is slathered on the brined vegetable before it’s coated with dill and panko breadcrumbs and returned to the oven until the surface is nicely browned. Every bit of the cauliflower ends up deliciously seasoned, and its meaty yet tender texture is complemented by the crispness of the breadcrumb crust.

Cut into wedges for serving, the cauliflower makes a fine vegetarian main or side.

Roasted “Corned” Cauliflower

Ingredients:
 

4 bay leaves

2 tbsp coriander seeds

2 tbsp caraway seeds

1 tbsp yellow mustard seeds

1 tsp black peppercorns

1 tsp red pepper flakes

1 tbsp white sugar

Kosher salt

2-pound head cauliflower, trimmed, core pierced several times with a paring knife (see headnote)

2 tbsp salted butter, room temperature

1 tbsp whole-grain mustard

2 tbsp finely chopped fresh dill, divided

1 cup panko breadcrumbs

2 tbsp grape-seed or other neutral oil

Directions:

In a large saucepan over medium-low, toast the bay, coriander, caraway, mustard seeds, peppercorns and pepper flakes, stirring, until fragrant, about 1 minute. Add 2 quarts water, the sugar and 3 tablespoons salt; bring to a boil over medium-high. Carefully add the cauliflower, stem side down, then cover and turn off the heat. The cauliflower will float; it’s fine if the top of the head is not submerged. Let cool until barely warm, then refrigerate for at least 12 hours or up to 24 hours.

When you are ready to cook the cauliflower, heat the oven to 425F with a rack in the middle position. Remove the cauliflower from the brine and thoroughly pat it dry. Place it stem side down on a rimmed baking sheet. Roast until lightly browned and a skewer inserted all the way through the head and into the core meets some resistance, 40 to 45 minutes.

Meanwhile, in a small bowl, stir together the butter, mustard and 1 tablespoon dill. In another small bowl, combine the panko, oil and remaining 1 tablespoon dill; stir until the breadcrumbs are evenly moistened.

When the cauliflower is done, remove the baking sheet from the oven. Brush the butter mixture evenly over the entire head, then apply the panko mixture in an even layer, lightly pressing so it adheres. Return to the oven and roast until the coating is golden brown, 10 to 15 minutes. Using a wide metal spatula, transfer the cauliflower to a cutting board. Cut the head into wedges for serving.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Czech Red Cabbage Salad

The cabbage is a vegetable staple in Czech cuisine, one that accompanies every meal, whether as part of a salad or as a main course. In some of the dishes the cabbage is cooked and in others, it is fresh, in some dishes it is pickled, while in others it is served with sugar. The next salad includes fried cabbage and apples, giving it a slightly sour and refreshing taste.

 

Ingredients for salad: 

 

Red cabbage - 1/2 head (sliced) 

 

Granny smith apple - 1 (sliced) 

 

Onion - 1 (finely diced) 

 

Vegetable oil - 2 tbsp. 

 

Salt - 1/2 tsp. 

 

Apple cider vinegar - 1/3 cup 

 

Sugar - 3 tbsp. 

 

caraway - 1 tsp. 

 

Method of preparing the salad: 

Fry the onion in vegetable oil until softened. Add the cabbage and salt, and cover the pan with the lid. 

 

Steam over medium heat for 10 minutes. Remove the lid and add the apple to the pot. In a small bowl, mix the vinegar and the sugar, and pour over the cabbage. 

 

Sprinkle with caraway seeds, stir, cover and simmer for 30 minutes or until the cabbage softens, stirring occasionally. Season to taste and serve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips  

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

https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

 

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