"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Thursday, October 15, 2009

Hippocrates Sauerkraut Nouveau

Remember the red cabbage that went into the pickling jar? Well, here it is, in a tasty salad! You could make this with green kraut, too, but the red is extra nutritious - and pretty! This will not taste as good, or be as good for you, if made with canned kraut; the whole point of doing the fermenting jar process is to keep the enzymes alive, to do their good work.

2 cups of raw sauerkraut
1 stalk celery, minced
1/2 red onion, minced
1/8 tsp. cayenne

Raw sauerkraut aids in the digestion of any meal. It is a good source of vitamin C and B-comples. It introduces friendly bacteria into the intestinal tract and helps satisfy cravings. Raw kraut is also an aid in the control of yeast overgrowth in your system (i.e. candida). A simple, historic vegetable dish that should be introduced to any household.

Raw kraut can be purchased in a few health food stores, but is very expensive.

So, learn to make your own - RAW SAUERKRAUT! There are lots of flavor variations, depending on what vegetables and herbs you might choose to include in the fermenting process.


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