Colorful Russian sauerkraut is a blend of many flavors with more ingredients than the basic sauerkraut recipe. It is well worth the extra prep time and ingredients! This is a fermented healing food which it is good for digestion. It is rich in natural probiotics and enzymes. My favorite way of making sauerkraut is to have a “kraut party” and invite a few friends over to chop up the vegetables. We all have Harsch crocks so we make 6-7 times more than just doing a quart here and there. The crock ferments for 6 weeks so the flavors are magnificent.
Shred cabbage in a food processor or finely chop on a cutting board.
Place cabbage in large bowl and sprinkle salt evenly over the cabbage.
Massage the cabbage with your hands to help breakdown the fibers and cellular structure of the cabbage.
Add any additional ingredients and let stand for 2 hours to release juices. Occasionally massage the mixture.
When cabbage is limp, transfer it to a wide mouth quart mason jar.
Pack jar, press down with your fist, plunger or wooden spoon until the cabbage is completely submerged by liquid.
Allow a 1 inch space between top of liquid and lid top.
Cover loosely and allow to sit at room temperature, undisturbed for at least 3-5 days. Transfer to refrigerator. The longer it sits in the refrigerator, the more flavorful it becomes.
This is a great dish to take for potluck, it’s light and fresh. This zesty salad or appetizer includes no-cook shrimp combining summer ingredients, such as mangoes and avocados with a light cilantro dressing. Few can resist the combo of shrimp, lime, avocado, mango, lime, and cilantro. Don’t wait to try this super easy dish.
I created this recipe because I came home from the farmers market with a huge basket of veggies and needed to prepare them. This is an amazing recipe which can be adapted in many ways. This is the basic recipe template, so for an Asian version I substitute walnut oil with sesame oil, omit the sunflower seeds and add 2 T. black sesame seeds, and switch the white wine vinegar to unseasoned white rice vinegar. It is awesome! Another absolutely fantastic version is to use walnut oil and substitute in Sicilian lemon balsamic vinegar. I have to say this is my favorite, but you may not have Sicilian lemon vinegar in pantry, but I would strongly suggest purchasing it online. I love to use all sorts of balsamic vinegars to attract different flavors, basically mix and match oils and vinegars. You really can’t go wrong.
If you love deviled eggs, try this nice departure from the traditional recipe. I made these for friends the other night and they raved about them. Oh my goodness, they are so good with a unique flavor and a spicy kick. Hopefully, you will enjoy them as much as we do because they won’t last long.
Scoop yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion, garlic powder and sweet pickle. Stir to combine. Season with salt and pepper.
Use a spoon or piping bag to fill each half of an egg with mixture. Sprinkle chives or a dash of sriracha sauce on top of each egg.
This is a great summer salsa! I love dipping with jicama or zucchini slices. The balsamic vinegar adds the final touches. Enjoy it as an appetizer or as a sauce with grilled chicken breasts.
