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. 

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 jalapeño 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.)