February 20, 2012
Let's bend the rules of winter, shall we? Let's not get sick. We're on the homestretch, I can feel it. And I can really feel a difference in my body this winter. Remember when I talked about friendly bacteria food? On that subject, I have a tale to tell..

I catch the same bug, every year, a few times a year. I know it well, I can predict it's course, and I've yet to beat it before it's full-blown. Until now. Part of why I love my probiotics, as well as some nutrient-packed chicken broth (I have a mug every morning), is this boosted immune system I am currently enjoying. It's amazing. Where I usually would've had a couple rounds of the sore throat/sinus infection junk by now, this winter my body is fighting back and I've felt healthier than ever. No phlegm! Praise the Lord! because I still haven't figured out how you can be a mom and be sick. Fellow mothers, please advise on this matter. 

salsascramble

          Scrambled Eggs with Homemade Sauerkraut Salsa

3 eggs per person 
coconut oil for frying
shaved parmesan cheese
salt, to taste
salsa for topping

Melt a tablespoon of coconut oil in a skillet over medium heat. Crack eggs directly into the skillet and scramble. Layer well-salted eggs in a cereal bowl with parmesan cheese. I do a couple layers of eggs, cheese, eggs. Top with a heaping spoonful of sauerkraut salsa. Eat while steamy. 

So I have this yummy cold-fighting recipe for you today. It's what I eat for breakfast every morning; quite possibly the breakfast of winter champs. Sizzling scrambled eggs, layered with tangy parmesan cheese, and topped with spicy homemade sauerkraut salsa.. a kimchi-like concoction that Grant and I created, and it's very yummy with tortilla chips.

KIMCHI: if you've been watching Top Chef this season, you will be familiar with this foodie term by now. if not, let me explain: kimchi is basically like sauerkraut, but with bonus flavors. it's a fermented Korean side dish, usually has a cabbage base, as well as a variety of other spices and veggies. so, think exciting, colorful sauerkraut!

salsasauerkraut

Sauerkraut Salsa
1 large red or green cabbage, cored and shredded
3 large carrots, peeled and grated
1 large red onion, finely chopped
3 cloves garlic, minced
2 or 3 anaheim or poblano chilies
2 jalapeƱo peppers
handful of fresh cilantro, coarsely chopped
1 T. sea salt
4 T. whey (you can substitute with an extra T. of salt if you don't have this)

*I do all of my veg prep in the food processor, pulsing until it gets to be a small coleslaw-like texture. You can make it as coarse or fine as you like. And since you're going to all the work anyway, might as well make a huge batch, right? I triple or quadruple this recipe :)
**My salsa is pretty pink from throwing a red cabbage into the mix.

In a large bowl, combine all the chopped veggies with cilantro, salt, and whey. Pound with a meat hammer, or knead with your hands, until juices have released, about 10 min. This creates a nice brine. Place the mixture into 2 quart-size glass jars, packing it down as hard as you can, until the juices come to the top. The top of the salsa should be at least 1 inch below the top of the jars. You can stuff a folded cabbage leaf into the jar to make sure the salsa stays under the juice, I like to do this. (Everything submerged= no mold.)

Cover jars tightly and keep at room temperature for 3 days, or more if your house is cool. Fermentation takes longer in lower temps. Transfer to the fridge when you're ready, and eat with cheesy scrambled eggs or tortilla chips! 

Since it's the dead of winter, I let mine go for 5-7 days. I also put the jars into a cooler with an old towel to try to keep them at a stable temp. You don't need to do this, but it's a nice way to keep them cozy. (pressure builds inside the jars as salsa ferments, so be aware that there may be leakage and the lid may pop when you open the jar. this is normal.) 

What are your favorite foods to fight colds? 

4 comments:

Liv said...

That sounds delicious. We started making this and taking some every morning. It's pretty intense, but it does wonders.

http://heal-thyself.ning.com/profiles/blogs/master-tonic-101

Maggie Mizelle said...

Summer, where do you get (or how do you make) your whey? I've been using extra salt, but would like to try whey. Thanks!

Hannah said...

Hi Summer, I'd like to try making this sauerkraut salsa and was wondering whether you use 1 teaspoon or 1 tablespoon of salt?!

jess&rob said...

Where do you get whey? Do you strain yogurt each time you want to ferment something?

hello

hello

about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

old posts