probiotic colesale

This is the 3rd post to the 30 ways with kombucha in 30 days that I have decided to take up for the month of September.

Today’s post is going to come in a form of a recipe. I love making stuff from scratch and knowing exactly what goes into my food. As with this month’s theme, if you’re having an excess of kombucha, or are just interested to find ways on how to incorporate more probiotics into your diet, this post is absolutely for you.

probiotic colesale
Kombucha coleslaw

I love working on this ‘challenge’ because its making me push the boundaries of the usual routine. Kombucha is something we all know of as a drink. While working on this, I was wondered whether I would be able to find 30 uses for it. I didn’t want to share something that doesn’t work. I have to research well and push myself to experiment to get out the best recipes to share.

In many ways you will find many similarities between Apple Cider Vinegar and Kombucha. Previously, I usually see a recipe that calls for ACV and I head out to get a bottle. We tend to forget what we are brewing is also a vinegar if left to brew for a longer duration. Their properties, benefits, and what they do for the body is very similar.

Throughout this 30 posts, you will see many ideas that are used for Apple Cider Vinegar here. I was very skeptical whether kombucha would be up to par with what ACV can do, thus all the testing and experimenting. Feel free to swap kombucha with ACV or Jun, whichever you have excess of. Do remember to get Raw Apple Cider Vinegar though, for the probiotic properties.

Also, with this recipe, I intentionally used the vegetables in those quantities. I wanted to have some leftovers. I needed to! I’m sure many of you may have guessed it…To make SAUERKRAUT. This hobby is an addiction…. if you have enough space and glass jars to last you though all the variations.

purple cabbage sauerkraut
Tri Colour Sauerkraut

You can get my recipe for sauerkraut here.

I forgot to set aside a cabbage leaf to weight the sauerkraut down, so I’m using spinach leaves instead. Weighed it all down with a saucer and a lemon to hold the saucer down through the fermenting process. It is recommended to fill to the neck of the jar, but silly me ran out of cabbages again. Used too much on the coleslaw. Sigh. But the coleslaw was good too! No complaints!

For this sauerkraut, I added more salt. Hopefully it will keep the cabbage crunchier. Also, I added 1 tsp of coriander seeds and 1 tsp of juniper seeds.  A friend of mine, Gillian, recommended it. Can’t wait t0 try it!

2 recipe ideas in 1 post! You guys must be feeling lucky today! :)

Have you tried purple cabbage? Do you have your own kombucha coleslaw recipe? Share it with us via the comments below.

If you enjoyed reading, follow us on Facebook for updates: His Savvy Wife 

Day 1 post: Kombucha All Purpose Cleaner

Day 2 post: Using kombucha to clean your fresh produce. 

 

20140731_193049

Fast Food

Gotta admit, I may have bitten off more than I can chew. Opportunity only comes once, and I plan to grab anything that can propel me further.  I would still take it all up even if I’d have to sleep less or cancel all my appointments just to get some stuff done. It is the choices that I make that bring me the opportunities to better my life.

We’ve seen so many quotes that say, we need to stop being comfortable and just put ourselves out there. I kept saying that but I never really once took the action. When I lost a dear friend recently, it really hit home for me. Life is too short, if you want something, go for it. Don’t wait around for something to come to you. It will never come. You have to put yourself out there to get it.

He wasn’t able to fulfill all his dreams, or visit the countries we planned to go together. Time wasn’t in his hands. I still could, if I planned for it. I still could if I worked for it. I decided to just throw everything out there, grab and go forth with every opportunity I get, and see where it all takes me. People asked me, what my end goal is, why am I doing all these?

The greatest success we know, is to help others succeed and grow. I saw this quote and I decided to live by it, in whatever I do. My plan is to help as many people as I can, improve their lives and diet, by sharing the right information for them to make better choices.

Starting this blog was one of it.. Every time I posted a photo on my Facebook, I would have people messaging me asking me about the recipe, asking where I bought my stuff, asking me for a review, or even asking me about my travel. I’m glad I made the decision to put this up. Even though with my other projects I’ve been pretty tight on time, I am still working with food and creating recipes in my kitchen, so don’t worry! It will all be coming soon. After I get past this hurdle of work.

That said, thought of sharing some of the food that’s coming out of my kitchen lately. I love simple and pretty food that I can prepare in under an hour. I like to say I eat with my eyes and nose, so I need the food to smell awesome, while looking good. I love colours in my food. I love food that I can create with few ingredients, and done in under an hour. My kind of fast food!

Dinner.. Chicken claypot rice with sauerkraut on the side.

20140729_122118
Chicken claypot rice with sauerkraut

Another lazy dinner that took me about 20 mins to prepare. On days like this, I don’t even bother to use my rice cooker. I just cook rice from the pot on the stove. Its faster and while its cooking, I just plan out the rest of the dish on the go. This is very simple to make and the flavors just mix well with each other.

The salt from bacon, with the tangy taste of sauerkraut. And eggs to add for protein. I had vegetarian sprinkles on top of the eggs just to add some texture and fun to the dish.

20140731_193049
Bacon wrapped asparagus with eggs and sauerkraut

Another lazy 20 minute meal for Meatless Monday. I’ve been pushing myself to create recipes with less meat and more greens! Healthier choice ma! :) This one is made with Korean sweet potato noodles that I found in NTUC, carrots, pea shoots and fresh shitake mushrooms.

Vegetarian Sweet Potato noodles

 

That’s about it for now, hope these gives you some ideas to make at home when you’re in a rush to feed the growling tummies. Keeping the rest of the photos to post as recipes! :)

Sauerkraut updates

Some updates on my sauerkraut experiment.

On day 2

It started bubbling and the sauerkraut heaved (rised) to the top of the jar, I had to use a clean spoon and pressed everything down back to under the brine again.

Back into the cabinet again.

On day 3:

Again, there’s bubbles forming in the sauerkraut and it went all the way up to the top of the jar.

Pressed it down with a clean spoon and back into the cabinet.

On day 4:

Again, I needed to press it down.

But when I opened the bottle, and took a sniff of it, it had kind of a strong odor.

I got a little worried and decided to do a taste test.

Oh my, that fizz, that tangy bite.

It tasted like a sour-ish coleslaw and I decided to fridge it at that point.

I’m guessing  that the heat in Singapore may have helped them ferment quicker than how it would in other countries.

Slightly lower temperatures are always preferred but I don’t quite have a choice in Singapore being warm all the time.

I’ll have to see how it goes in the year end when its supposed to be cooler.

It does continue fermenting in the fridge at a very slow pace. So it may get a wee bit more sour over time.

I have been taking a heaping tablespoon (sometimes 2!) of sauerkraut every meal with my rice, noodles and such. Its almost like a side dish or like pickles that you would eat with your japanese/korean meals. I can’t believe how something so beneficial can taste so good! Be warned though, the smell can be kind of put you off in the beginning. Just go for it, trust me. Had it not been for my friend, Ginger, encouraging me all the way, I would have chickened out again this time. I threw away my first batch for the same reason.

Not anymore. And I’m probably going to do up new variations now.

Loving it! Click here to get the recipe.

Have you done sauerkraut before? Did you like it?