Classic Sauerkraut

Ingredients:

  • 1 head cabbage, weighing about 1-1/2 lbs (680 g), cored and finely shredded
  • 1 -1/2 Tablespoons (22.5 ml) high-quality sea salt

  • 1 Tablespoon (15 ml) whole caraway seeds

1. Place the shredded cabbage in a large bowl. Sprinkle salt over the cabbage and massage by squeezing handfuls between your palms and fingers with a medium firm pressure. Do this for about 5 minutes. (The purpose of the massage is to help release juice from the cabbage. The longer you do so, the more cabbage juice will be released.)
2. Add in the caraway seeds and place mixture into a quart-size mason jar. Use a spoon, pestle, or the end of a rolling pin to temper down the cabbage. Be sure to leave at lease two inches (5 cm) of clearance from the top of the cabbage and the opening of the jar. If you have time, let the mixture stand for 24 hours to help build up more liquid (see Note).
3. Place Kraut Source onto the jar. Allow to ferment for 7 - 14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
4. Replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

Note: Depending on the quality of the cabbage, you may or may not get a lot of juice. Add more brine* to cover the vegetables by one inch (2.5 cm), if needed. 

*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Traditional Kimchi

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Ingredients:

  • 1 head Napa cabbage, weighing about 2 lbs (900 g)
  • 1/4 cup (60 ml) sea salt
  • Filtered water
  • 1 Tablespoon (15 ml) minced garlic
  • 2 teaspoons (10 ml) fresh ginger, grated
  • 1 teaspoon (5 ml) Sucanat or turbinado sugar
  • 2 teaspoons (10 ml) fish sauce (optional)
  • 1-5 Tablespoons (15 - 75 ml) gochugaru* (Korean red pepper flakes)
  • 8 oz (230 g) daikon, peeled and cut into small dices
  • 4 stalks scallion, trimmed and cut into one inch (2.5 cm) pieces

1. Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch (5 cm) wide strips.
2. Place the cabbage and salt in a large bowl. Using your hands, massage the salt into the cabbage until it starts to soften, then add enough water to cover the cabbage. Put a plate on top and weigh it down with something heavy, such as a can of beans, or a mason jar filled with water. Let stand for 1 hour.
3. Rinse the cabbage under cold water and drain in a colander for about 15 minutes.
4. Meanwhile, combine the garlic, ginger, sugar, and fish sauce in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1-2 Tablespoons (5-10 ml) for mild, or up to 5 Tablespoons (25 ml) for a real kick.
5. Combine the cabbage, daikon, and scallion with the paste. Mix everything together with your hands, or use a pair of tongs.
(If you use your hands, gloves are highly recommended to protect your hands from chili stings, and smell.)
6. Pack the kimchi mixture, including the liquid that has been released, into a quart-size mason jar, pressing down on it firmly with a wooden spoon or rolling pin until the vegetables are level with the shoulder and there is one inch (2.5 cm) of brine above the top of the vegetables.
7.  Place Kraut Source onto the jar. Your kimchi is ready in 5 days, although letting it ferment for up to 14 days is even better. Check every few days that there is water in the moat, and top off as needed.
8. Replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

Note: As Napa cabbage releases a lot of water, keep an eye on your kimchi during the first 24 - 48 hours. There should be about one inch (2.5 cm) of liquid above the top of the vegetables, so pour off excess if it looks like it will over flow.

*Gochugaru, or Korean red pepper flakes, is widely available in Asian grocery stores.

Real Pickles

Ingredients:

  • 3-1/2 cups (840 ml) filtered water
  • 1 - 2 Tablespoons (15 - 30 ml) high-quality sea salt
  • 6 – 8 kirby or small Persian cucumbers
  • 2 sprigs fresh dill
  • 1 Tablespoon (15 ml) mustard seeds
  • 1⁄4 onion, thinly sliced
  • 1 bay leaf
  • 5 – 6 cloves of garlic, peeled
  • 1 rounded teaspoon (5 ml) of loose green tea leaves (organic if possible)

1. Bring filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt. Allow the brine to cool completely.
2. Trim off 1⁄4 in (6 mm) of the cucumbers at the blossom end.
3. Place the dill, bay leaf, mustard seeds, onion, garlic, and tea leaves into a quart-size, wide-mouth mason jar and pack in the cucumbers.
(If the whole cucumbers are long and exceed shoulder of the mason jar, cut them in half or into slices)
4. Cover the contents with the salt brine until it reaches about 1 in (2.5 cm) above the top of the cucumbers.
5. Place Kraut Source onto the jar. Allow to ferment for 7 - 10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
6. Replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

Note: Trimming the cucumbers at the blossom end and adding in tea leaves will help to keep your pickles crunchy.

Golden Sauerkraut

Adding turmeric gives a sunny hue to sauerkraut. This golden spice also contains the powerful anti-oxidant curcumin, which research has shown is good for the liver and also calms inflammation, especially when combined with ginger. 

Organic, high-quality spices can be found at www.spicely.com.

Ingredients:

  • 1 ½ lbs (675 g) green cabbage, finely shredded
  • 2 – 3 stalks green onion, chopped
  • 2 – 3 (30 - 45 ml) Tablespoons fresh ginger, grated
  • 1 Tablespoon (15 ml) sea salt
  • 1/2 Tablespoon (15 ml) turmeric
  • 1/2 teaspoon (2.5 ml) cumin seeds
  • 1/2 teaspoon (2.5 ml) fennel seeds
  • 1/4 teaspoon (1.25 ml) cayenne pepper

1. Place the shredded cabbage, green onion, and ginger in a large glass, stainless steel, or ceramic bowl, and sprinkle the salt in.
2. Massage the cabbage with your hands for about 5 minutes. Add in the spices and mix well.
3. Pack the cabbage mixture into a quart-size mason jar until it reaches the shoulder. If you have time, let the mixture stand for 24 hours to help build up more liquid (See Note).
4. Place Kraut Source onto the jar. Allow to ferment for 10 - 12 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
5. Replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

Note: Depending on the quality of your cabbage, you may or may not get a lot of liquid. Add more brine* to cover the vegetables by one inch (2.5 cm), if needed. 

*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Killer Kimchi (with SOSU's Barrel-Aged Sriracha)

Ingredients:

  • 1 large head of Napa cabbage, weighing about 1.5 lbs (675 g), chopped into 1” x 2” pieces (2.5 x 5 cm)
  • 3 oz (85 g) daikon, peeled and chopped into small cubes
  • 1 Tablespoon (30 ml) sea salt
  • 5 cloves of garlic, peeled and finely chopped
  • 1 Tablespoon (30 ml) fresh ginger, grated
  • 1 stalk scallion, chopped
  • 5 - 6 Tablespoons (75 – 90 ml) SOSU Barrel-Aged Sriracha
  • 1 teaspoon (5 ml) raw turbinado sugar

1. Place the chopped cabbage, onion and daikon in a large bowl. Add sea salt and massage the vegetables with clean hands by giving them gentle squeezes for about one minute. Set aside for 30 minutes.
2. Add the rest of the ingredients and mix well. 
3. Pack everything, including the liquid that has released from the cabbage, into a quart-sized, wide-mouth mason jar.  
4. Using a wooden spoon or rolling pin, pound down the mixture to help release more liquid. Firmly pack down the cabbage mixture until it's level with the shoulder of the jar, and that there is one inch (2.5 cm) of brine above the top of the vegetables.
5. Place Kraut Source onto the jar. Allow to ferment for 5 – 14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
6. Replace Kraut Source with the standard mason jar lid and ring. Transfer to the refrigerator.

Note: As Napa cabbage releases a lot of water, keep an eye on your kimchi during the first 24 - 48 hours. There should be about one inch (2.5 cm) of liquid above the top of the vegetables, so pour off excess if it looks like it will over flow.

For a traditional kimchi recipe using gochugaru, or Korean red pepper flakes, please visit this page.

Kimchi with Apple

People who have a palate for fiery chilis and garlic love kimchi. However, there are others who just can't work up their taste buds to entertain all that red hot drama. Well, here's a recipe with apple added in which adds a touch of tangy sweetness to balance the intense piquancy of traditional kimchi. 

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Ingredients:

  • 1 lb (450 g) Napa cabbage, cut into approximately 1" x 2" (2.5 x 5 cm) pieces
  • 2 Tablespoons (30 ml) sea salt, divided
  • 3 Tablespoons (45ml) gochugaru* (Korean red pepper flakes)
  • 2 - 3 cloves garlic, roughly chopped
  • 1 Tablespoon (15 ml) Sucanat or natural cane sugar
  • 3 oz. (85 g) daikon, peeled, and cut into small pieces
  • 1 medium firm Fuji apple
  • 3 stalks scallion, chopped

    1. Put the cut cabbage in a large glass, stainless steel, or ceramic mixing bow and sprinkle 1 Tablespoon (5 ml) of salt onto the cabbage. Massage the salt in with your hands for a couple of minutes. Set aside for about 30 minutes.
    2. Place the remaining salt, gochugaru, and garlic into a mortar and pestle. Grind until a paste is formed.
    (Mortar and pestle is a two-piece kitchen tool that dates back thousands of years and it's perfect for for making a spice paste or for grinding whole spices.)

3. Add in the other ingredients and mix well.
4. Add the gochugaru paste into the cabbage-apple mixture and mix well.
(You may want to wear gloves, or use a pair of tongs for the mixing so that your hands don't get stained.)
5. Pack the kimchi mixture, including the liquid that has been released, into a quart-size mason jar.
6. Using a wooden spoon or rolling pin, pound down the mixture to help release more liquid. Firmly pack down the cabbage mixture until it's level with the shoulder of the jar, and that there is one inch (2.5 cm) of brine above the top of the vegetables.
7. Place Kraut Source onto the jar. Allow to ferment between 7 - 10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
8. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.

*Gochugaru, or Korean red pepper flakes, is widely available in Asian grocery stores.

Note: As Napa cabbage releases a lot of water, keep an eye on your kimchi during the first 24 - 48 hours. There should be about one inch (2.5 cm) of liquid above the top of the vegetables, so pour off excess if it looks like it will over flow.

Purple Sauerkraut with Caraway Seeds

Purple cabbage is extremely high in anthocyanin, a polyphenol that research has shown to improve blood circulation (helping to prevent hypertension), promote vision health, and protect the liver from oxidative damage. It is the rich red, purple, or crimson colors in vegetables and fruits that signal the presence of anthocyanin. Black and blueberries are also notable examples.

Ingredients:

  • 1.5 lbs. (675 g) purple cabbage, finely shredded
  • 2 oz. (56 g) carrots, optional
  • 1 Tablespoon (15 ml) sea salt
  • 1 teaspoon (5 ml) caraway seeds
  • Additional brine, as needed

1. Place shredded purple cabbage and carrots (if using) in a large bowl. Massage sea salt into vegetables for about 5-6 minutes or more, if you wish. Add in caraway seeds and mix well.
2. If you have time, allow the massaged cabbage to rest in the bowl for up to 24 hours, as the salt will draw out liquid. If you do not have time to wait, simply pack cabbage into a quart-size, wide-mouth mason jar.
3. Use a wooden spoon or rolling pin to firmly press down the cabbage. The top of the vegetables should be level with the shoulder of the jar.
4. If not a lot of liquid has been released, make a brine* and pour into the jar to cover the vegetables by one inch (2.5 cm).
5. Place Kraut Source onto the jar. Allow to ferment for 5 - 10 days in a cool spot, away from directly sunlight. Check every few days that there is water in the moat, and top off as needed.
6. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.

*Brine = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Note: The purple kraut juice makes a wonderful, probiotic-rich salad dressing
Use a high-quality extra virgin olive oil. My favorite is Barbara EVOO, which comes from olives grown in the beautiful Trapani Valley of Sicily.

Persimmons Sparkly (Non-alcoholic*)

This is a beautiful, gently effervescent, libation endowed with probiotics from Thrive.

Ingredients:
8 cups filtered water
1/2 cup raw honey, or organic sugar
2 Thrive capsules
2 medium Fuyu persimmons, chopped

Equipment:
Kraut Source unit
1/2 gallon, wide-mouth mason jar
Flip top bottle OR a used plastic soda bottle with twist top

1. Bring water to boil and pour into the mason jar.
2. Add honey or sugar and stir to dissolve.  Allow mixture to cool completely.
3. Add in the Thrive capsules by opening the capsules and pouring in only the probiotic powder. Mix well.
4. Add in the chopped persimmons.
5. Secure your Kraut Source unit on.
   (You do not need to use the press and spring. Only the moat and cap.)
   Fill the moat with water and place the cap on.
6. Fill the moat 3/4 up with tap water, and place the cap on.
7. Place your ferment in a warm spot for 2 - 3 days. (Unlike fermenting vegetables/fruits, lacto-fermented beverages can be placed warm spots and it's OK if exposed to sunlight)
8. After the initial fermentation of 2 - 3 days, filter the liquid into a flip-top bottle (see image above), and allow to ferment further for 2 - 3 days. This will help to produce a more effervescent drink. Store in the refrigerator when ready.

Tips:

  • Enjoy it straight from the bottle, over ice, or dilute it with sparkling mineral water.
  • You can substitute other fruits that are in season in your area.
    Apples, pears, mangoes, and citrus fruits are great options.

    Note: As the flip bottle creates a seal, the carbon dioxide that is produced during fermentation cannot escape. This is what will give the beverage bubbles; however, the carbon dioxide can also cause the bottle to explode if too much pressure is built up. Follow these steps a couple of times a day while at room temperature:
    Open the cap, allow the carbon dioxide to go "whooosh," and then close it up again. Once in the fridge, the cooler temperature will slow down the buildup, and you will not need to "burp" the bottle.
    6. Allow to ferment for

Why Thrive?
As a nutritionist, I know the powerful healing properties of probiotics. And that is why I ferment and encourage people to make their own lacto-fermented foods at home. In addition, I advocate the use of probiotic supplements, especially for those with digestive issues. 
Thrive is formulated by MegaSporeBiotics

*"Non-alcoholic" beverages are defined as having no more than .5% alcohol-by-volume. As there is a small amount of alcohol produced in lacto-fermented beverages, be mindful of consumption by children.

Cheers!
 

Cultured Love Potion Cocktail

Impress you sweetheart with this beautiful, and amorous libation shaken with a hand-crafted gin from Spirit Works, a premium tea and hibiscus mixer from Owls' Brew, and live-cultures from your homemade kraut.

1. Place ingredients into a cocktail shaker with 2 -3 cubes of ice.
2. Shake vigorously 30 times.
3. Strain into a glass and garnish with an apple heart.

Happy Valentine's Day!
 

 

 

Vanilla and Rosebuds Kraut - Version II

Here's a twist on the original favorite...
And you can also make our Cultured Love Potion Cocktail using the fermented brine from this recipe!

Ingredients:
1-1/4 pounds green cabbage, finely shredded
1-1/2 Tablespoons sea salt
1 whole crisp apple (I like Fuji)
1/3 cup organic rose buds
3 to 5 whole juniper berries
1/2 whole vanilla bean

1. Place the shredded cabbage into a large wooden, stainless steel. or glass bowl.
2. Add salt and massage into cabbage for about 5 minutes.
3. Add in rest of the ingredients, and mix well.
4. Pack mixture into a quart-size, wide-mouth mason jar, by using a kraut pounder or end of a rolling pin.
   (Ingredients should reach the shoulder of the jar.)
5. Place your Kraut Source unit onto the mason jar according to directions.
6. Allow to ferment for 7- 10 days.

 

 

 

Eggless Eggnog (Vegan)

Here's a vegan version of eggnog that everyone will love, and includes a splash of live-cultures from sauerkraut brine that adds just the right hint of savory balance to the rich, sweet flavors of this classic Christmas libation. Whip up a batch and amaze your friends and family with this easy and thoughtful concoction that will please all your guests; from the herbivore to the omnivore.

Yields: 6 servings

Ingredients:

  • 1 cup (240 ml) raw cashew
  • 1-1/2 cups (360 ml) filtered water
  • Pinch of sea salt
  • 1 cup (240 ml) almond milk
  • 1/2 cup (120 ml) filtered water
  • 1 fl oz. (30 ml) fermented brine from Classic Sauerkraut, Real Pickles, OR any fermented brine that is neutral in color so that it doesn't tint your Eggless Eggnog
  • 2 - 3 medjool dates
  • 1/4 frozen banana
  • 1/4 teaspoon (1.48 ml) ground cinnamon
  • 1/4 teaspoon (1.48 ml) ground nutmeg
  • 1/4 teaspoon (1.48 ml) vanilla extract
  • 1/2 Tablespoon (7.5 ml) maple syrup
  • 2 fl oz. (59 ml) bourbon OR whiskey, more if desired (I highly recommend using Rye Whiskey from Spirit Works)
  • 6 whole cinnamon sticks for garnish
  • Grated nutmeg for garnish, optional

1. Soak the cashew in the filtered water with salt for 5 hours or overnight.
2. Drain the soaked cashews and place them in a blender.
3. Add the rest of the ingredients and blend until smooth. Add a little more almond milk if you feel that the mixture is too thick.
Note: Do not be tempted to add in more banana; doing so will detract from the other flavors.
4. Serve over ice and top with grated nutmeg, if desired.

Happy Holidays!
 

Cultured Cran-Apple Spiced Cocktail

Ingredients:

1. Place ingredients into a cocktail shaker with 2 -3 cubes of ice.
2. Shake vigorously 30 times.
3. Strain into a glass and garnish with a star-anise or cinnamon stick, slice of apple,
and a few fermented cranberries.

Read the blog about how women entrepreneurs came together to make this cultured cocktail! 

Happy Fermenting!

 

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Fermented Cranberry-Apple Relish

This recipe is for a quart-size mason jar

Ingredients:

  • 2-1/2 cups (600 ml) filtered water
  • 1 Tablespoon (15 ml) sea salt
  • 2/3 cup (160 ml) fresh or dried cranberries (non-sweetened)
  • 3 medium green apples, cut into small cubes
  • 1/3 cup (80 ml) chopped purple onion
  • 1 star anise
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1 cinnamon stick, optional

1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow the brine to cool completely.
2. Place all the rest of the ingredients into a large bowl. Mix well.
3. Pack the mixture into a quart-size, wide-mouth mason jar.
4. Pour the brine into the jar until there is enough to cover the mixture by one inch (2.5 cm).
5. Place Kraut Source onto the jar. Allow to ferment between 6 - 7 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
6. When the ferment has achieved a taste to your liking, replace Kraut Source with a standard mason jar lid and ring, and transfer to the refrigerator. Your relish will last up to two weeks in the refrigerator.

Happy Fermenting!

Pomegranate Kraut

Not only is the pomegranate a visual and gustatory treasure from Nature, but it also confers powerful health benefits. Now, ferment the jewel-like seeds with cabbage and you've created your very own superfood that is beautiful and perfect to pair with Holiday meals!

Want to learn more about the history, lore, and health properties of pomegranates? See link at the end of this post.

Ingredients:

  • 1-1/4 lbs (567 g) cabbage, finely shredded
  • 1 Tablespoon (15 ml) Omnivore Salt, or regular sea salt
  • 1/2 purple onion, cut into thin slivers
  • 3 - 4 sprigs fresh dill, chopped
  • 1/2 cup (120 ml) pomegranate seeds

1. Place the shredded cabbage in a large stainless, glass, or ceramic bowl. Add salt and massage cabbage for about 10 minutes to help release the natural liquid from the cabbage.
2. Add in the remaining ingredients and mix well.
3. Place the cabbage and pomegranate mixture into a wide-mouth, quart-size mason jar 1/3 at a time. Use a kraut pounder to gently compress the mixture as you go. The mixture should reach the shoulder of the jar. (Don't over-pack, as more liquid will be released from the cabbage in the next 24-hours.)
4. Place Kraut Source onto the jar. There should be about one inch (5 cm) of liquid above the top of the ingredients. If there's too much, pour off the extra. If there isn't enough liquid, allow the jar to rest for 24 hours, and then check the level again. If there is still insufficient liquid, add in enough brine*.
5. Allow to ferment at room temperature for 10 - 12 days or more in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
6. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.

* Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Want to know more about the fascinating history, lore, and health properties of pomegranates?
Click HERE.
 

Happy fermenting!
 

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Kimchi & Mushroom Breakfast Wrap (Paleo, Vegetarian, Yummio)

I got up yesterday morning and came up with this nutrient-dense, grain and gluten-free breakfast wrap and hope that you will try it too. It's a delicious way to start your day without heavy carbohydrates that will upset your blood sugar balance while including fermented vegetables and hot sauce that will provide probiotics to jump start your microbiome, and mushrooms that will help to increase your immunity.

For one serving

Ingredients:

2 pastured-raised/free-ranged eggs
1-1/2 Tablespoon butter, ghee, or coconut oil
1 small garlic clove, minced
6 - 7 medium shiitake mushrooms, thinly sliced
   (you can also use crimini or other mushrooms)
sea salt & fresh ground pepper, to taste
1/3 cup kimchi
1 Tablespoon Fermented Sriracha or Devil's Own Hot Sauce
Few slivers of scallion as garnish, optional

1. Crack the eggs into a small bowl and whisk them for a minute. Add in sea salt & fresh ground pepper, to taste.
2. Heat a non-stick pan (an well seasoned cast-iron pan is ideal) with one Tablespoon cooking oil of choice.
3. Pour in the eggs and swirl pan around to distribute evenly, like a pancake.
4. Cook for about one minute, and gently flip over. Heat for another minute or so until the thin egg "pancake" is cooked through. Transfer onto a plate.

5. In to same pan, add in 1/2 Tablespoon of cooking oil, and heat to medium high. Add in the garlic and sliced mushrooms and season with sea salt and pepper. Cooked until done. (About 3 - 4 minutes.)
6. Arrange cooked mushrooms at the edge of the the cooked egg pancake, and top with kimchi and fermented hot sauce of choice, garnish with scallion, if using.

7. Roll up like a burrito, tucking in the sides.
 

Happy Breakfast Wrapping!    

Happy Breakfast Wrapping!

 

 

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Cultured Fall Harvest Dinner


In this recipe, we combine the warm, comforting flavors of Fall squashes with the beautiful
texture of Lotus Food's Organic Red Rice, accompanied by a probiotic-rich, homemade
Cinnamon Purple Kraut. This pairing is simple to prepare and also delicious!

Lotus Foods is a maverick company that is leading the way for environmental sustainability and equitable relationships with the farmers who produce the rice. The Organic Red Rice used in this recipe just won the New Hope Nexty Award.

Special Offer: Organic Red Rice & Kraut Source Combo - $31.20
Buy HERE

Part One: Cinnamon Purple Kraut

  • 2-1/2 cups (600 ml) filtered water
  • 1 Tablespoon (15 ml) sea salt
  • 1-1/4 lbs (562 g) purple cabbage, finely shredded
  • 1 firm green apple, cut into small cubes, or shredded
  • 1/3 cup (80 ml) organic raisins
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) cayenne powder, optional

1. Bring the water to a boil and pour into a glass, stainless steel, or ceramic bowl. Make a brine by dissolving the salt. Allow to cool before using.
2. Place the shredded cabbage in a large bowl and mix in the other ingredients.
3. Pack the cabbage mixture up to the shoulder of a quart-size mason jar.
4. Top with brine to cover the cabbage by one inch (2.5 cm).
5. Place Kraut Source onto the jar, and allow to ferment for 10 - 14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat and top off as needed.
6. When finished, remove Kraut Source and replace with a standard mason jar lid and ring. Transfer to the refrigerator.

Part Two: Main Dish

  • 4 oz (113 g) chicken, cut into small cubes*
  • 1 Tablespoon (15 ml) tamari
  • 1 teaspoon (5 ml) toasted sesame oil
  • 1/2 cup (120 ml) Lotus Food's Organic Red Rice
  • 3/4 cups ((180 ml) water
  • 1/8 teaspoon (0.625 ml) sea salt
  • 1/2 cup (120 ml) cubed butternut, acorn, or kabocha squash
  • 2 - 3 fresh shiitake mushrooms, cut into thin slices
  • 1/3 cup (80 ml) frozen peas, thawed

For garnishing:

  • 1 teaspoon (5 ml) tamari
  • 1 teaspoon (5 ml) toasted sesame oil
  • 1 stalk green onion, chopped

1. In a small bowl, mix chicken cubes, tamari, and sesame oil. Set aside.
2. Put the rice In a medium pot and add the water and salt. Bring to a gentle simmer, and allow to cook for about 5 - 6 minutes.
3. While the rice is simmering, mix the prepared chicken with the rest of the ingredients and add to the top of the rice.
4. Place a cover over the pot. Adjust the heat to low, and cook for about 35 - 40 minutes, or until the chicken is done and rice is cooked through.
5. Mix the garnishing tamari and sesame oil and drizzle over the cooked dish. Top with the chopped green onion.
6. Serve immediately with the Cinnamon Purple Kraut.

*For a vegetarian/vegan version, simply omit the chicken and increase the amount of cut squash from 1/2 cup (120 ml) to 1 cup (240 ml).

Special Offer: Organic Red Rice & Kraut Source Combo - $31.20
Buy HERE

Vanilla & Rosebuds Kraut

Is there anything more enchanting than the soft, blushing beckoning of roses? And the mesmerizing aroma of vanilla? Can they be combined with sauerkraut?!? Yes! I combined these ingredients and came up with this beautiful juxtaposition of sweet, savory and sour with all the goodness of probiotics.

Ingredients:

  • 1.5 lbs (675 g) green cabbage, cored and finely shredded
  • 1-1/2 Tablespoons (22.5 ml) sea salt
  • 1/2 whole vanilla bean*, cut in half lengthwise
  • 1/3 cup (80 ml) organic dried rosebuds**

1. Place the shredded cabbage in a large glass, stainless steel, or ceramic bowl. Add salt and massage the cabbage for about 5 minutes. Set aside for about 30 minutes to allow the salt to draw out moisture from the cabbage.
2. Using a small paring knife, scrape the seeds from the pod of the vanilla bean and add to the cabbage. Add the rosebuds and mix gently.
3. Put about 1/3 of the mixture into a quart-size mason jar. Using the back of a wooden spoon or a kraut pounder, pack the cabbage mixture in tightly.  Add the vanilla bean pod, placing it on the side of the jar. 
4. Add another 1/3 of the cabbage and pack in tightly. Repeat with the remaining mixture until it reaches the shoulder of the jar. If possible, allow the mixture to sit for up to 24 hours to help build up more liquid.
5. If necessary, top off with brine+ to cover the cabbage by at least one inch (2.5 cm).
6. Place Kraut Source onto the jar. Allow to ferment between 7 - 10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat and top off as needed. 
7. Replace Kraut Source with a standard mason jar lid and ring. Transfer to the refrigerator.

*My favorite sustainably sourced Madagascar vanilla beans are from LaFaza    
**I get organic rose buds from Mountain Rose Herbs
+Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (240 ml) filtered water

Fermented Rice Wine & Kimchi Cocktail

There are pairings that are made in cocktail heaven. This libation is a perfect example; mingling
homemade kimchi brine with a beautiful fermented rice wine made in the small village of
Ulju-gun, Ulsan, in Korea. Boksoondoga Rice wine is a family-run business and the wine is made
from natural fermentation.

Ingredients:

1. Place the ice cubes in a cocktail mixer.
2. Pour rest of ingredients into the mixer.
3. Shake 30 times, with vigor.
4. Pour into a prepared glass. See below on how to rim your glass just like the image above.
 

To rim the glass:

  • 1 Tablespoon (15 ml) organic cane sugar
  • 1 teaspoon (5 ml) gochugaru*
  • 1 wedge lime

1. Combine the sugar and gochugaru in a shallow dish.
2. Smear the edge of a cocktail glass with the lime wedge.
3. Invert the glass and dunk in the dish.

*Gochugaru, or Korean red pepper flakes, is readily available in Korean or Asian grocery stores.

Kimchi Meatballs

Meatballs topped with home-made kimchi that you can pop into your hungry mouth in one single euphoric bite. These are the perfect snacks for Happy Hour, or any hour, any day!

Ingredients:

  • 1 lb. (450 g) ground beef (grass-fed is best)
  • 2 strips bacon, finely chopped
  • 1 egg
  • 2 teaspoons (10 ml) grated ginger
  • 1 teaspoon (5 ml) chili flakes, optional
  • 1 teaspoon (5 ml) sea salt
  • 1/2 teaspoon (2.5 ml) fresh ground pepper
  • 1 cup (240 ml) kimchi brine from your homemade kimchi
  • 2 Tablespoons (30 ml) butter, ghee, coconut oil
  • Pinches of sea salt and freshly ground pepper, to taste
  • Approximately 1 cup (240 ml) kimchi, chopped fine

1. Place all the ingredients, except the last four, into a large bowl and mix well.
2. Wet your hands and place about one rounded tablespoon (15 ml) of the mixture into one palm. Use your other palm to roll the mixture into a ball. Continue doing this until you have used up all the mixture.
3. Put the balls in a flat container with sides, such as a Pyrex pie dish or container.
4. Pour the kimchi brine over the meatballs. Cover the dish, and place in fridge. Allow to marinade for 24 - 48 hours. At the mid-way point, turn the meatballs over so that they get the kimchi brine goodness on all sides.

5. When ready, lift the meatballs out and pat dry with paper towels. Discard the kimchi brine.
6. Heat up a heavy, non-stick pan with the cooking oil of choice.
   (A well-seasoned cast iron pan is ideal.)
7. Place the meatballs into the hot pan and sear well on one side. About 2 - 3 minutes. Flip them over and cook for another 3 - 4 minutes, or until they are cooked through. Season with salt and pepper.
8. Place the cooked meatballs on a nice plate and top each with a dollop of the prepared kimchi.

Great served with a Kimchi Bloody Mary.
 

Spicy Corn & Jicama Medley

A relative to the sweet potato, jicama originated from Mexico and is a staple in Central American cuisine. Raw jicama is very high in fiber and vitamin C, as well as a good source of the trace mineral molybdenum and potassium. In addition, its low-carbohydrate profile makes it an excellent “baked potato” substitute for those wishing to lose weight.

Ingredients:

  • 2 cups (480 ml) filtered water
  • 1-1/2 Tablespoons (22.5 ml) sea salt
  • 1.4 oz (40 g) jicama*, peeled and cut into small cubes
  • 1 cup (240 ml) fresh corn*
  • 1 cup (240 ml) loosely packed cilantro leaves
  • 1 Jalapeño pepper, seeded and chopped
  • 2 stalks green onion, chopped
  • 1 Tablespoon (15 ml) fresh lime juice

1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt to make the brine. Allow the brine to cool completely.
2. Place the rest of the ingredients in a large bowl. Mix well.
3. Pack the mixture into a quart-size mason jar.
4. Pour the brine into the jar until there is enough to cover the vegetables by one inch (2.5 cm).
5. Place Kraut Source onto the jar. Allow to ferment between 7 – 10 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
6. When the ferment has achieved a taste to your liking, replace Kraut Source with a standard mason jar lid and ring, and transfer to the refrigerator. Your ferment will last for several months in the refrigerator.

*Unlike the potato, the skin of the jicama is inedible and must be removed.
**If possible, use corn that is certified organic and non-GMO.