Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations
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About this ebook
This Sauerkraut Recipes book details everything I've learned from my over 15 years of raw cultured kraut making. You will receive 12 of my favorite recipes, plus 8 bonus recipes, including recipes for sauerkraut dressings, crackers and bread. I give tons of information, tips and techniques that I personally use to make full proof jars of delicious raw cultured veggies that are naturally fermented not heat processed.
You’ll learn how to create colorful and vivacious sauerkraut's that blend unique cultural flavors and spices. I also integrate some top superfood ingredients that make your cultured veggies even more nutritious. I introduce the process of making vibrant tasty sauerkraut's in an easy to understand manner with step by step instructions.
This book is perfect for both the newbie sauerkraut maker or those with more experience and is especially exciting for those who want to expand their cultured vegetable repertoire beyond the basic sauerkraut recipe!
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Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations - Shira Locarni
Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations
by Shira Locarni
Copyright 2012, Locarni Shira
All Rights Reserved.
Smashwords Edition
This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.
All information in this book is a sharing of knowledge from the research and experience of Shira Franklin Locarni. It is for educational purposes only and is not intended as medical advice, diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.
Website: www.superfoods-for-superhealth.com
TABLE OF CONTENTS:
PART 1: Introduction
MY PERSONAL JOURNEY WITH SAUERKRAUT
What Exactly Makes Sauerkraut So Nutritious?
For Those New to Eating Sauerkraut
SAUERKRAUT’S CULTURAL HISTORY
WHY MAKE YOUR OWN SAUERKRAUT?
PART 2: The Fermentation Process
BASIC PRINCIPLES OF FERMENTATION
ADDING A PROBIOTIC CULTURE STARTER
CREATING AN ANAEROBIC ENVIRONMENT
A WORD ABOUT SALT
WHAT IS NORMAL AND WHAT IS NOT
TOOLS FOR FERMENTATION
Choosing Your Fermentation Vessel
Basic Tools You Will Need
PACKING THE SAUERKRAUT
Using A Weight
Using A Tray
COVERING YOUR KRAUT
FERMENTATION TIMES AND TEMPS
General Temperature Guide Rules
How You Can Tell When It’s Done
GETTING READY TO MAKE YOUR SAUERKRAUT
PART 3: The Sauerkraut Recipes
RUSSIAN RUBY BORSCHT
PEPPERONI PIZZA SAUERKRAUT
THAI SAUERKRAUT
CULTURED ROOT KRAUT
SEAWEED SAUERKRAUT
BARBEQUED SAUERKRAUT
DILLY APPLE TARRAGON
INDIAN CURRIED KRAUT
SHIRA'S KIMCHI KRAUT
RATATIOULLE KRAUT RECIPE
SMOKED HOT PEPPER SAUERKRAUT
SUPERBERRY SAUERKRAUT
PART 4: Bonus Recipes
PICKLED CULTURED VEGETABLES
SALTLESS SAUERKRAUT
PICKLED GRAPE LEAVES
HOT PINK LEMONADE SAUERKRAUT
CURRIED SAUERKRAUT BREAD
ITALIAN SAUERKRAUT CRACKERS
SAUERKRAUT RANCH DRESSING
RASPBERRY KRAUT VINAIGRETTE
PART 5: Gallon Recipes
RUSSIAN RUBY
PEPPERONI PIZZA SAUERKRAUT
THAI SAUERKRAUT
CULTURED ROOT KRAUT
SEAWEED SAUERKRAUT
BARBEQUED SAUERKRAUT
DILLY APPLE TARRAGON
INDIAN CURRIED KRAUT
SHIRA'S KIMCHI KRAUT
RATATIOULLE KRAUT RECIPE
SMOKED HOT PEPPER SAUERKRAUT
SUPERBERRY SAUERKRAUT
PART 6: About the Author
Part 1: Introduction
My intention in writing this book is to introduce the process of making delicious, vibrant sauerkrauts in an easy to understand manner, giving you tips and techniques that I have used for more than 15 years of raw cultured kraut making. No need for fancy tools or equipment in most of these recipes, just chopping, dicing, grating and spicing your way to some really good fermented condiments. Here I share my top 12 favorites to inspire you with delicious recipes I have made time and time again. I love to play around in the kitchen with colorful vegetables, herbs and spices, making sauerkraut collages that, with a little time, merge to form savory, effervescent tastes and textures. When you eat sauerkraut on a regular basis like we do, it is nice to have more than one basic recipe. I enjoy crafting sauerkraut’s as a culinary art form, using different recipes every month to change things up and keep the taste buds happy with enchanting new flavors to explore and delight in.
Fermented vegetables, as I will discuss further, are one of the oldest forms of food preparation and preservation still made in many kitchens around the world. Here in the U.S. however, we have just recently discovered how to make real
raw cultured vegetables from scratch without the use of heat or canning methods. Thanks to books like The Body Ecology Diet, by Donna Gates, there has been a resurgence of homemade sauerkraut spreading its way across the western continent and other nooks, crannies and cupboards of healthy kitchens.
I think for most sauerkraut newbies the desire to start eating more vegetable ferments is for health reasons, as they are promoted by many health and wellness experts as a superior food for the digestive tract and a quintessential food for reversing the damaging effects of a SAD diet. Although I am quite fond of basic sauerkraut recipes that you can find on most websites and books on the subject, I just want to let you know that you do not need to limit your ingredients list to just cabbage, carrots, ginger, lemon and salt. This standard recipe has its place, but here in this recipe book I wish to inspire you to take things a bit further and go beyond to create wild, zesty, vibrant combinations to keep things fun, interesting, artsy, but most of all… mouthwateringly delicious. After all that’s why we have taste buds, to enjoy them, right?
If it’s your first time making sauerkraut, relax and enjoy the process, put on some good music and cultivate a happy joyful mood. I am a firm believer of putting good energy into your food while you create it. You will enjoy making it and it will taste even better. The steps are simple, you don’t need to be an expert or have special skills. The basic idea involves putting together vegetables, culture, salt and letting the nature of fermentation do the rest.
If you are reading this book you are most likely not new to the world of sauerkraut or raw cultured vegetables. Although they have been around for thousands of years, many in the modern day world are unfamiliar with them. With much of our food coming from an industrialized packaged and preserved world, we as a culture could use more of the culture
they provide