I enjoyed drinking this throughout the afternoon & early evening. I’ve reviewed it before, & my previous comments hold. To me it doesn’t taste so much like ginger, rather it has the warming sensation of ginger, along with some nice fruity sweetness. I wanted something bold, yet grounding, & this hit the spot.
I’m feeling much better than I’ve felt for a few days, & energized, so I spent the evening starting 2 new batches of cultured veggies.
The first one is a root kimchi: Daikon & Turnips from my garden, carrots, burdock. All are cut in matchsticks (I’ve been known to cut them in much more novel shapes, but I wanted to keep it simple). They’ll soak overnight in a salt brine, & tomorrow I’ll drain them & add ginger, onion, garlic, horseradish, & chilis. It will take about a week to mature. A potent, earthy Kimchi!
The 2nd one is a new batch of sauer kraut, which we eat a lot of around here. This one is a coleslaw style kraut: green cabbage, onion, garlic, grated carrot, dill seed, & salt. Once everything was chopped & mixed together, my son Drew & I ate a few bites. Like a young puer that you know is going to only get better, that’s how I feel about this kraut. Right now it’s a tasty & somewhat nippy salad. A month from now it will be tangy, delicious, & loaded with probiotics.
I currently have 3 in the frig that we’ve been eating:
1/2 qt of pink kraut (we went through almost 4 qts in a month!)
1/2 qt of kimchi (the regular kind)
4 pints of newly ripened Christmas Kraut: purple cabbage, cranberries, apples, cinnamon sticks, ginger root, orange juice, & salt. I’m still not sure how I feel about that one…its VERY tangy…
1/2 qt of green beans, peppers, & garlic cloves.
This satisfies my ‘mad scientist’ tendencies!
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I’ve recently been making curried saurkraut with cranberries and apples. Really good! I make a Thai red chili pickled radish thats sweet and savory which is topped with fresh basil in the Spring. yummy on tuna sandwiches! Send your sweet red please…if you don’t mind…I can’t find mine.
Oohhh, those sound interesting!
Send my sweet red what? : )
Feather Boa Terri! Sauerkraut recipe duh!
(purple cabbage is also called red cabbage)
LOL!!
It’s simple! Shred a red cabbage & a green cabbage, mix them together in a big bowl, sprinkling sea salt as you go, about 2 to 3 Tb of salt in all. It should taste salty, but but pleasant. Squeeze & kneed the cabbage, them cram it into your crock, jar, or whatever container you like to use. Press down on it several times in the first 24 hours, & if the liquids don’t rise to cover the cabbage, mix up some brine (1 Tb salt per cup of water). Let it bubble for a month or so, then enjoy! It turns a real pretty shade of pink!
I still have a ton of daikon radish & turnips from my garden. How about your thai radish recipe? That curried kraut sounds good too!
Oh, that sounds so delicious! I love sauerkraut, but have never tried to make my own.
That’s it for the sweet red type too?!
Kittenna, it really is easy! I have had a few failures over the years, but it’s been very rarely a problem. Once you’ve made a batch or 2, then it’s fun to experiment with adding different things to them. I’m adding some fresh dill to the coleslaw kraut, I think that will enhance it even further.
Bonnie, did you mean the christmas kraut?
yep the sweet red cabbage(or purple) that I like to cook with apples,onions and curry (ends up like sweet and savory).
Lets see…that one was a head of purple cabbage, 2 diced apples (if I do it again, I’ll probably use more), a bag of fresh cranberries, juice & zest of an orange, 3 cinnamon sticks, grated ginger (not sure how much, I think it was about the size of my thumb or so), & a couple of T of salt. Mix it all together, put it in the crock, if needed add brine so that it’s covered. Leave it on the counter for a week or so. There are several recipes online, & I combined several to come up with mine. Most had sugar in them, but I can’t do that.
omg that all sounds so good !
I’ve recently been making curried saurkraut with cranberries and apples. Really good! I make a Thai red chili pickled radish thats sweet and savory which is topped with fresh basil in the Spring. yummy on tuna sandwiches! Send your sweet red please…if you don’t mind…I can’t find mine.
Oohhh, those sound interesting!
Send my sweet red what? : )
Feather Boa Terri! Sauerkraut recipe duh!
(purple cabbage is also called red cabbage)
LOL!!
It’s simple! Shred a red cabbage & a green cabbage, mix them together in a big bowl, sprinkling sea salt as you go, about 2 to 3 Tb of salt in all. It should taste salty, but but pleasant. Squeeze & kneed the cabbage, them cram it into your crock, jar, or whatever container you like to use. Press down on it several times in the first 24 hours, & if the liquids don’t rise to cover the cabbage, mix up some brine (1 Tb salt per cup of water). Let it bubble for a month or so, then enjoy! It turns a real pretty shade of pink!
I still have a ton of daikon radish & turnips from my garden. How about your thai radish recipe? That curried kraut sounds good too!
Oh, that sounds so delicious! I love sauerkraut, but have never tried to make my own.
That’s it for the sweet red type too?!
Kittenna, it really is easy! I have had a few failures over the years, but it’s been very rarely a problem. Once you’ve made a batch or 2, then it’s fun to experiment with adding different things to them. I’m adding some fresh dill to the coleslaw kraut, I think that will enhance it even further.
Bonnie, did you mean the christmas kraut?
yep the sweet red cabbage(or purple) that I like to cook with apples,onions and curry (ends up like sweet and savory).
Lets see…that one was a head of purple cabbage, 2 diced apples (if I do it again, I’ll probably use more), a bag of fresh cranberries, juice & zest of an orange, 3 cinnamon sticks, grated ginger (not sure how much, I think it was about the size of my thumb or so), & a couple of T of salt. Mix it all together, put it in the crock, if needed add brine so that it’s covered. Leave it on the counter for a week or so. There are several recipes online, & I combined several to come up with mine. Most had sugar in them, but I can’t do that.
omg that all sounds so good !