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...
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..
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..
I found that some recommended fermenting it with whey..
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..
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..