SAUERKRAUT MADE EASY

Quart- Sauerkraut Made Easy (Preserving Foods)
Making pro biotic healthy sauerkraut is cheap and simple so why buy it. Starting with one packaged of washed coleslaw, (Most preservatives wash out in vinegar water), if doing only one jar. Most of today’s commercially available sauerkraut is clinically “dead” which is how most people prefer their food. The solution for enjoying sauerkraut that is alive and tangy is simple, so make it yourself.
It is cost effective and great for a healthier stomach and colon. Save the water and drink a bit everyday, or use it as a "start" for another batch.
http://shermsorganicnews.blogspot.com/2010/06/medical-uses-of-cabbage-family.html
By making your own un-pasteurized kraut, you take in all the beneficial bacterial cultures that make it so good for us and are one of the best pro-biotic foods. (Non-dairy, cancer, i.e.) If the pickling processes are heated or frozen as in yogurt ice cream the bacillus is dead and cannot kill e coli.
(Used fresh or just pre-pared coleslaw after washing off the chemicals in little
vinegar water)
This is not a new method just the approach, so please feel free to get other ideas from the Internet! And, http://www.organicgardening.com/ my favorite
magazine. This is also in "Stocking Up" How To Preserve The Foods You Grow
Naturally. by the editors of Organic Gardening and Farming. Rodale Press (1975)

Even the Sauerkraut juice is a rare delicacy and unparalleled digestive tonic. Korea has Kim chi that has added hot spices and is a way to pickle their vegetables. Most cultures have their own versions of macro-fermentation or pickling their vegetables such as “Chou croute garni” (Alsace), “kimchi” (Korea), sauerkraut soup (Eastern Europe), the Reuben Sandwich (US), and in N.Y. hot dogs or, as with the Mennonite/Amish in Lancaster County, PA old recipes. Pierogies and kraut anyone?
Start with a "sterilized" canning jar and lid, one quart or so, and press your chopped cabbage into it. When the juice begins to show as it is squeezed out of the cabbage, continue to fill and press until 1 inch of space is left at the top of the jar.
Then add to each quart jar 1 teaspoon of salt (and ½ teaspoon of honey, or sugar.) This added sweetener is optional.
Fill slowly with boiled or distilled pure water allowing it to settle down into each jar. Wipe any excess off top and turn upside down to allow any air to escape and leaving about ½ in. of space at the top, before putting on the rubber ring in place. Screw the lid down tightly, and they may be some kraut odor to be expected. If canning for a longer storage shelf life do not open or loosen the lids under any circumstances. (6 week for longer storage)
Wipe off, and date the jar, then place in a cool corner. Inspect the jar every few days. The lids will begin to bulge showing the kraut is fermenting properly.
(Note: There are many quart crock jars available in some areas. Check thrift stores.)
You may fail a few times but don't give up. I have a jar going all the time. The cabbage makes good won tons too.
What can go wrong: Not enough or an uneven distribution of salt may cause rot, color, off odors, air pockets that in a crock method needs to be weighted down, and, or too soft of texture. Pink kraut (not red cabbage) is caused by too much yeast on the surface of the kraut caused by too much or too little of salt i.e.
Darkness of kraut may be caused by unwashed and improperly trimmed cabbage or insufficient brine in the fermenting process, long storage or too high of temperatures during fermentation processing or storage. Store in dark places, avoid sunlight.
Crock Method is more a German Method: http://www.kitchengardeners.org/ has a German recipe for Kraut in larger portions. She mixes red cabbage with regular and even adds in some carrots, or other vegetables. Grate the carrots for a coleslaw-like kraut or, onions, garlic, seaweed, greens, Brussels sprouts, small whole heads of cabbage, turnips, beets, and burdock roots. You can also add fruits (apples, whole or sliced, are classic), and herbs and spices (garlic, bay leaf, caraway seeds, dill seeds, celery seeds, and juniper berries are classic, but anything you like will work). Experiment. (This style takes 1-4 weeks, lbs. cabbage and two Tbs salt) the salt slowly draws water out of the cabbage. Some cabbage, particularly if it is old, simply contains less water. If the brine does not rise above the cabbage level by the next day, add enough salt water to bring the brine level above it. Add in about a teaspoon of salt per cup of water and stir in until completely dissolved. Keep kraut is submerged below brine by add salted water as necessary, especially when taking out for eating. Good sauerkraut will get better as it continues to ferment. You can do salted green beans in the same way. These taste fabulous and do not need canning.
Use the starter from your old batch if you use the crock, repack it with fresh salted cabbage, then pour the old kraut and its juices over the new kraut. This gives the new batch a boost with an active culture starter.
(Genesis 1:29-31): And, Word of wisdom in the BOM is a fibrous diet not meat eating diet at all. Count it out foods in every verse then count out the fibrous foods vs. the non-fibrous and you have your correct ratio in dietary proportions. Sauerkraut has about 3 grams of fiber per cup and has too many nutrients to list.
Also, here and too numerous reference's in (history) scripture such as; ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground—everything that has the breath of life in it—I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’
No GMO adulterated Foods! Use organically grown cabbages to change health. Eat more vegetables than meat on your plate. Eat meat only if have too, or rarely if at all.
Please tell us of your krauts ideas or results from this recipe...or, comment too are welcome.
Do this same method for making GOURMET MARINATED VEGETABLES
*Red peppers, water, salt, honey or sugar, bit of vinegar (or use a start from last batch), garlic, cabbage family, cucumber, carrots, whole peppers, pepperoncine pepper, pepper, etc (Just look in the stores for a bottle you like and copy what is in it, add this method and now you have their method)
ADD TO VEGETARIAN HOT DOGS OR VEG. SAUSAGES...YUM!
http://shermsorganricrecipes.blogspot.com/2011/08/sauerkraut-pie-and-cabbage-rolls.html
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BREAKFAST PIZZA

Saturday's Breakfast Pizza (Vegetarian)
My family loves breakfast pizza. It was a way to utilized what was in our garden which varied seasonal and to get them eating vegetables. You can use any cheese, even almond cheese. This can be semi homemade. In our area when the grocery's make their breads they often have fresh dough for sale, if you get their early enough. Or, you can buy pizza dough from pizza parlors. When I first learn about breakfast pizza it was served at a dinner at church. I ask the lady that brought it what she did for the crust she said a small package of Jiffy biscuit mix. This same company also makes pizza dough or even a pancake mix will work. Start it with a ready made pizza mix that all you have to do is to add water, vegetables and bake. When traveled in UK, in a Paris pizza place they didn't use a pizza sauce but fresh ripe tomatoes with olive oil, basil and a good cheese. Best pizza I ever ate, maybe it was the setting or seeing them throw the dough in the window as you came in.
Ingredient: Start with a ready made dough, semi homemade or make your own. Be sure to turn on your oven at 350 to get it hot. This is only a method recipe. By that I mean, make it your own by picking 3-4 toppings i.e. Don't do it all at once, change the following suggestion next time around.
Pizza Dough
2 cup flour
1 tsp sugar
3 tsp baking powder
1 tsp salt
½ cup shortening (margarine)
Roll out, dip or drag the dough in olive oil, pressed garlic or pressed onion and chopped basil
Bake 20 minutes (half done) 350

Toppings (Leave out what you don't have and sub.)
1.Slice out one ripe organically grown tomatoes (or fresh garden tomatoes tastes best) (squeeze some of the seed out if too “see die.”) place on pizza first layer. Or use;
2.1 can of Chef Boyardee's pizza sauce (This has cheese and the right amount of seasons, makes great spaghetti too.) Stock up on this product, its hard to find some times.
3.Use your choice of meat toppings or Morning Star's vegetarian bacon, or sausage, fry and crumble (set aside to cool down)
4.3-6 fresh organic eggs scrambled with about ½ cup bell sweet peppers ( red, yellow or green) (salt, pepper,) or, another veg.
5.Sauteed mushrooms, onion, or chopped green onion, or pineapple as a topping (optional)
6.Add 1 small can of black sliced olives for your salt (green olive?)
7.Shred the desired amount of mozzarella, or another white cheese to hold it all together
8.Bake the crust first but do not over cook it. Add the above ingredients to your liking and bake again, after you've put the olive oil and basil on. Now, bake the pizza until the cheese melts at 350.
Soy pepperoni (tofu seasoned)
http://thompsonsorganicrecipes.blogspot.com/2010/11/vegetarian-pepperoni-made-from-tofu.html
Save some vegetarian bacon and cut up for topping.
http://earthsorganicnews.blogspot.com/2009/12/making-vegetarian-bacon-its-great-meat.html
No Flour Crust Using Potatoes (Pizza)
3 graded or chopped washed potatoes with peel (Don't wash all the natural starch out of the potatoes)
Top with chopped parsley, basil, salt and pepper to taste
2 Tbs or just enough flour to coat the potatoes
Olive Oil the pan (use a cast iron skillet), bake in the oil till lightly brown turning over when all is crisp then add in the toppings above.
Great for a late night dinner, or brunch.
Tip: You can use those spicy veggie hot dogs (sausage) in place of pepperoni found in the produce sections?
My favorite: http://thompsonsorganicrecipes.blogspot.com/2011/08/simple-pizza-crust.html
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Cream Potatoes and Sausage

Saturday Breakfast, A simple treat for two, economical and a filling comfort meal.
1. 4 (eyeball the amount) tablespoons scrambled vegetarian link sausage or patty;s, (or others like, Jimmy Dean's pre-cooked hot sausage, in the frozen section) sausage
(Season the above with 1/2 tsp. sausage or poultry seasoning if needed.)
2. 2 heaping tbs. of flour (If not enough leavens add some margarine or butter to make a rue.)
3. 1/2 pint of milk, 1/2 cream or use soy milk i.e. for vegans
4. 2 boiled potatoes in skins (I cook them day before then peel.)
5. salt and pepper to taste
Scramble the sausage links, (My recipes are a transition toward not eating meat but if you do eat it sparingly. (This is only a "seasoning" bit of sausage.) Some vegetarian sausages need to be seasoned and others are plain needing some spices. If you don't have the veggie links which is a lot easier.
(I do like a pinch of Cayenne in this recipe.) (Someone, at Christmas, gave me some Jimmy Dean's hot ready cooked sausage.)
This recipe is how I slowly used it up. Sausage (pork meat), brings on swine flue, or influenza more in the winter, especially after the holidays with rich meat meals. They body doesn't eliminate as will as summer when we add veggies and fruit. They will in themselves have elimination properties.

In the same cast iron skillet add in the sausage until warmed then flour and brown a bit (called a rue or gravy with butter or margarine).
Add in skillet the half pint of 1/2& 1/2 cream or milk and blend.
Next add in the sliced pealed potatoes, (round), salt and use fresh pepper tastes the best.
Take off stove when thicken.
* If you want a short cut use cooked hash browns. Boiled potatoes don't have to be fried. I always have at least 3 boiled potatoes in the fridge at all times to make quick stacks for my left-overs or for breakfast instead of meat. Also, I have a bags of frozen brown rice ready in my freezer for the same reasoning.

COMMENTS ARE Most WELCOMED...