The Blessed Hearth

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Tuesday, January 28, 2014

Heart Art, Sauerkraut Making and Such...







Hi everyone.. 

Posting tonight on food again.. 
I know ... I know.. 
This is a little project though that is very good for you..

Actually, I have spent most of this day and yesterday doing craft stuff.. 
We had to cancel our last Keepers of the Home meeting due to so much sickness. 
Now we are having it this Saturday and where it is the month of February we are doing some HEART ART.. 
I can't show you all though until after the meeting as I like to surprise everyone that attends.. 

Now back to the story... 
Food... 
Well, I have been concerned about digestive health and did some study on it and found that fermented food is very good for that.. 
Read about it HERE..

So... 
I bought a cabbage and some Greek yogurt.. 
I have made sauerkraut before but for some reason I did not get to it last Fall.. 
I noticed on several blogs that they just make one cabbage at a time and decided to do just that.. 
Also.. 
I found that some recommended fermenting it with whey.. 
Hence... 
The Greek Yogurt.. 
All I did was to put a piece of cheesecloth into a strainer over a bowl and place the container of yogurt in it over night.. 
In the morning I had a lovely cream cheese that you can mix with jam or honey and use on your toast or bagel.. 
It would be good with herbs, too.. 

The next day I shredded the medium cabbage up and added 2 tsp. of sea salt and 4 T. of the whey.. 
Put it in a bowl and pound down with a meat hammer or such for about ten minutes to get the juices going.. 
Then place in a jar and keep in the fridge.. 
I found the recipe for it HERE..

There was still some whey left and I plan to use it in some biscuits.. 
You can freeze this until you need it.. 
Don't waste it as it is as good as buttermilk.. 

Then last night I made kind of a Bubble and Squeak Recipe.. 
Anyway..  

Here is the recipe for Sauerkraut Bubble and Squeak.. 
In a large frying pan add as much chopped bacon as you think you would like.. 
I used about a quarter of a pound for the two of us.. 
Let it fry up a bit and then add a couple of peeled and sliced potatoes and one sliced onion..(or however much you need)
Let it fry up and turn a couple of times only.. 
You want it to brown a bit.. 
I added pepper but no salt as there is enough in the kraut..  
When almost tender and browned add your jar of sauerkraut.. 
If you find it too salty then rinse it in cold water and drain.
Heat through and enjoy.. 

I make this recipe usually with fresh cabbage but it does not have the nutrition in it that the kraut has and I always add fresh parsley and lemon juice .. 
I didn't add parsley to the sauerkraut one.. 

We both liked it as well as the original so from now on I will take the few minutes it took to make the jar of kraut.. 

And I love having the whey.. 
Now when I buy a cabbage I will also buy an extra one for doing this.. 
Do you eat fermented veggies? 

Thank you so much for dropping by again.. 
If you live in the Salisbury area and would like to attend our Keepers meeting please let me know.. 
We would love to have you.. 

What are you doing for projects these Winter days? 

Take care, dear hearts.. 




17 comments:

  1. Good evening Faye .
    Oh all looks good as always . I have IBS so I have the Activia yogurt , it comes in all kinds of yummy flavors and is fat free .The Canadian Digestive Health Foundation recommends it for good gut health (digestion ) it carry's good bacteria and probiotics that I need to help my tummy be in good health . I hope all your keepers of the home are feeling better . Thanks for sharing . Have a good day !

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  2. Well, no, I don't eat fermented veggies as they bother my stomach but I guess they're good for me. Hmmm. I never liked sour kraut but my parents did and ate it sometimes. I take a probiotic pill every day for my digestive health. Hope it works as good as the kraut! I hope you have a good turnout for your Keepers meeting on Saturday. Blessings, Pam

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  3. I don't know what a bubble and squeak is - LOL Your food looks so yummy! Can't wait to see the heart projects.

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  4. I am always hungry when I visit you Faye, looks yummy....thanks Francine.

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  5. I have never made this. Will have to give it a try. I know my husband would love it.

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  6. Hello Faye.....I got all excited when I saw that you had posted again tonight. See...everyone enjoys your posts more than you know. The dish you made looks wonderful - sauerkraut, bacon and potatoes. . I, too have to take it easy on the stomach but I sure would like to give this a try> Mostly , I have to stay away from seeds, nuts and popcorn. I hope you and Terry are enjoying the winter and your days together. I love having Jim here but seems our days are spent at the dentist, primary doc and chiropractor. I want to get to some sewing.....and hand work. Are you keeping up on your daily journal? I have not touched mine yet this year. Seems like everyone is asking me for some recipes. Jim took some raspberry bars into the shop one day last week and they all want the recipe. Our granddaughter, Tori, has a new recipe box from Mema - that is me.... and I have been writing some recipes out that she has made with me before. She loves to bake..

    Well, I guess I have been pretty busy compared to the last few years. tI is good to be busy.
    Love ya,
    S.

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  7. Oh Faye I wanna come to dinner and crafting. :)
    Its brrr I am crowhooking under a wonderful blankie.
    Warm Woolie Hugs

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  8. Oh my goodness... I learn so much from you!...

    I was just thinking about sauerkraut last evening and how much I miss eating it. I shall have to try this.. I love the idea of making cream cheese with the Greek Yogurt. Amazing how many "frugal" ideas come out of this..
    Great post!
    I'm pinning this page. :)

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  9. Hi Faye;

    You always come up with such good ideas. Someone gave me a jar of fermented vegetables that they had made using the whey from fresh cows milk. With no access to fresh cows milk I wasn't sure how to recreate. I will try your idea using the whey from the yoghurt.

    Thanks again;

    Laurie

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  10. I have made sauerkraut and canned it a lot. But I have been reading that using it fresh is much better. That heating it to can takes a lot of the nutrients out of it. I have tried it once quite a few years back doing it the way you did and then I kinda forgot about it. I want to do it again. I have read about doing salsa this way as well. One of the blogs I read has done it a lot. Thanks for sharing and God bless.

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  11. Faye, please don't ever change your style of writing or blog content. I love it as i am sure many more do, too. I always thought sauerkraut was made with just cabbage and salt? The yogurt cheese does sound good. Looking forward to hearing the recap from the Koth Meeting. Hope everyone is feeling better. xo

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  12. More food and I am now well and truly stuffed.
    Thanks Faye, keep warm and keep safe
    :-) x x x

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  13. Such wonderful information! Thank you for sharing it with us.

    Blessings,
    Julie

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  14. I would love to hear more about the different meetings you are involves in. They sound so very interesting.
    Thanks for any info.
    Janet

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    1. Hi Janet.. I would love to give you the info. We meet in Salisbury at 9 am this Sat. morning the first of February. Could you email me at houseofhenry@hotmail.com and we can communicate. There is no email attached to your comment so I can't do it that way. We eat breakfast together and go from there doing various activities..

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  15. I love kraut,and can eat it right out of the can :) I have never made my own,but plan on trying...thanks for sharing.....blessings friend.

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  16. Hi Faye...more yummy food! I don't even like sauerkraut but it looks delicious in your pictures :) At the very beginning of your blog you have pictures. The third one down on the left, of the cake with white icing, makes me drool every time I see it LOL.

    Hope you have a wonderful day :)
    Hugs
    Kim

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