Simple Homemade Sauerkraut



Homemade Sauerkraut ready to eat!

This is a really simple and easy way to make sauerkraut at home!

Sauerkraut is a great source of Vitamin C and is full of probiotics which is fabulous for our gut health!

Ingredients:

1 medium organic cabbage (Peel off 1 large outer leaf and set aside then finely slice the rest)
1 tablespoon of natural pink Himalayan salt

You will need 1 medium sized glass jar with a wide mouth and a smaller glass jar with a lid that will just fit into the mouth of the medium sized jar. You will also need a piece of muslin cloth and a rubber band. Make sure Jars are sterilized before you begin.

Method:

In a large mixing bowl combine both the cabbage and the salt.

Using clean hands massage and mix it all together for at least 10 minutes. This helps to release the water content of the cabbage.

Place all of the mixture into the medium sized jar pressing it down as you go.

Place this jar on top of the cabbage leaf and cut around it; then place the leaf inside the jar on top of the mixture.

Fill the smaller jar with water and pop the lid on; then place this jar inside the larger jar, pushing down on the mixture so that all of the cabbage is submerged in the liquid.

Cover the jars with the muslin cloth then pop the rubber band over the cloth and around the larger jar so that it stays in place.

Pop the Jar into the pantry and leave it for 2 to 4 weeks depending on taste. The longer you leave it the more sour it gets!

You will need to check it every couple of days to make sure that none of the cabbage starts to float above the liquid. If it is not submerged it will start to grow mold and you will not be able to eat it.

You should notice bubbles rising to the top and the sour smell as it ferments.

Notes:

Check your local Op Shop for jars; they usually have various sizes for as little as 50c or a few dollars.

Roast Meat Gravy

Roast Meat Gravy.



This gravy is delicious and so easy to make when preparing a roast dinner!

Ingredients:

1 onion
2 carrots
2 celery sticks
2 cloves of peeled garlic
oil of choice
salt and pepper to taste
2 cups of chicken bone broth

Method:

Pop the onion, carrots, celery and garlic in a roasting pan and drizzle with oil of choice and then season with salt and pepper.

Place your piece of meat on top and pop into the oven and roast according to what meat you are using. Roast chicken is a favorite of mine and only takes about an hour.

When your meat is finished cooking, remove and rest it, and then pop the contents of the roasting pan into a saucepan.

Add the chicken bone broth and bring to the boil.

Simmer for a few minutes and then blend it all together until you get a gravy like consistency. Add more broth if needed.



Chicken Bone Broth

Chicken Bone Broth with Lemon and Turmeric.

This is a staple in our house...

I make a weekly batch of this broth and store it in the fridge and use it in everything I can from soups, sauces, gravy's, home made "pot noodles" and much more!

Not only is it delicious but it also helps to heal leaky gut syndrome, overcome food intolerances, as well as improve joint health and boost our immune system.

Ingredients:

2kg of chicken necks
2 large carrots sliced
3 celery sticks sliced
2 onion cut in quarters
2 tablespoons of apple cider vinegar
Salt and pepper to taste

 

Method:

Pop everything into a big stock pot and fill with filtered water; mine takes approximately 4 litres of water to fill it almost to the top.

Bring to the boil on the stove top (removing any froth that bubbles to the top) and then simmer for 6-8 hours with the lid on.

I like to stir it every now and again and sometimes even get the masher in there to help break down the necks. Top up with extra water if you need to during this time.

When finished, strain the liquid into a big container and store in the fridge for future use. It should look a bit like jelly once cooled and that is what you want; once heated it will become liquid again.

Notes:

I like to drink it as pictured above with a dash of lemon and ground turmeric; however you can drink and use it as it is.

It is great for adding to soups and stews in the winter time or adding to any dish requiring liquid or stock all year round.