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    Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations
    Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations
    Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations
    Ebook110 pages1 hour

    Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations

    By Shira Locarni

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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!

    LanguageEnglish
    PublisherShira Locarni
    Release dateJan 22, 2013
    ISBN9781301916078
    Sauerkraut Recipes, 12 Raw Cultured Vegetable Creations

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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

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