What NO ONE Tells You About Fermented Foods!! (Watch Before Fermenting)
Why does no one mention this about fermented foods? It's all positives and how great fermented foods are for your digestion. What about the downsides from all the acids? Kombucha can destroy your teeth and give you cavities.
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Delicious Sauerkraut in the village! My grandmother's cabbage recipe
Hello! My name is Alina, I live in Ukraine and I love to cook delicious food in the village. Today I want to show you the best sauerkraut recipe. We have been using this method of preparing cabbage for decades.
Sauerkraut recipe:
- Cabbage
- Carrots
Marinade for 10 liters of water
- 10 tablespoons of salt
- 20 tablespoons of sugar
After cooking, keep the cabbage in a cold place. The fermentation process will take 1-2 weeks. Cabbage juice will flow out of the dish, it should be. After that, sauerkraut will be ready to eat.
Biggest MISTAKE made FERMENTING
Fermenting is an ancient way to preserve food. Research has shown that fermented food adds to healthy intestinal microbiome and in this video we show you how to ferment some onions and we answer a few of our most asked questions
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Red Cabbage Sauerkraut (German Style no Fermentation, Quick Recipe) | The Frugal Chef
This red cabbage sauerkraut recipe is not fermented. I learned this from my mother who learned it from my German grandmother. We would often serve it with hotdogs or Kielbasa and mashed potatoes when I was a child. I still love it a lot.
In the original recipe we add 1 teaspoon of sugar. However, since I am keeping this low carb I am omitting the sugar all together. If you are not following a low carb diet, go ahead and add it. It will balance the vinegar's acidity.
Enjoy this red cabbage sauerkraut with pork chops, pork tenderloin, sausage, Kielbasa or hot dogs.
Don't forget to retrieve your FREE cookbook at Thefrugalchef.com. Simply click on the cookbook category and get your copy. You will have to create an account in order to get the book. Let me know what you think after you have it! It is voice activated and supported in many languages! You can find it here -
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Sauerkraut no Fermentation
1 small red or green cabbage
Salt
Peppercorns
Oil
White distilled vinegar
Half the cabbage and slice it thinly. Rinse and drain.
Heat some oil in a pot. Add the cabbage and cook, stirring often. Cook until the cabbage is slightly browned and softened.
Add salt, peppercorns and cover with vinegar. Simmer for about an hour until cabbage is completely cooked through and wilted. You will have quite a bit of liquid left. Keep it to store the sauerkraut in a closed container in the fridge.
Serve the cabbage without the liquid.
NOTE - you can add a teaspoon of sugar to this if you want. You can also add a small apple — peeled and cubed.
1/2 cup serving size - Calories 48.294 kcal, Fat, Total 1.204 g, Saturated Fat 0.141 g, Sugar, Total 1.761 g, Total Carbohydrate 3.336 g, Protein 0.637 g, Cholesterol 0.000 mg, Trans Fatty Acid 0.000 g, Sodium 596.106 mg,
Print your recipe here -
How To Make The Easiest Homemade Sauerkraut
You need 2 ingredients to make good Sauerkraut. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Sauerkraut takes the cake when it comes to super easy fermentation at home. It truly is the definition of a low effort ferment that goes by quickly.
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CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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