Sauerkraut: Immune booster and OXO Digital Scale Giveaway

I heard about the benefits of sauerkraut and other fermented foods from a German doctor who was interviewed on German T.V.  In a 2002 article in the Journal of Agricultural and Food Chemistry, researchers found white cabbage fermented to sauerkraut is rich in isothiocyanates and other compounds that fight cancer. Isothiocyanates makes precancerous cells to self-destruct, preventing cancer growth in the colon, breast, lung and liver.

Another study by the American Center for Cancer Research documented that sauerkraut prevents and heals breast cancer. The bacteria, Lactobacillus plantarum, in the sauerkraut maintains the balance of beneficial bacteria and boosts immunity by enhancing the antibodies that fight infections. 

We made this sauerkraut after a visit to Vangie's organic farm. She had eggs from cage-free chickens and a herd of sheep and goats to supply milk and all their meat. I loved her lush vegetable garden with huge broccoli, peppers, jalapeños, tomatoes, squshes and asparagus. But it was my first time to see monster cabbage and Brussels sprouts! They grow so BIG because uses sheep manure as organic fertilizer. She gave us a 12 pound cabbage!! 

Sauerkraut requires only two ingredients--- shredded cabbage and salt! Problem is, exactly how much salt to add. The right amount makes the cabbage crunchy - too much and it's over salty, too little makes it slimy as it encourages other bacteria (not Lactobacillus plantarum) to grow. The recipe I found says use 3 Tbsp for 5 lbs of shredded white cabbage. 

I used my OXO Digital Food Scale to weigh out the cabbage. And since it is an anaerobic fermentation process, I also used my kimchi maker to ensure no oxygen gets in. I mixed 1-1/4 Tbsp salt for 3 lbs of shredded cabbage and let it sit at room temperature overnight. Then in the fridge it stayed for 5 days to slow down the fermentation process and let the flavors develop. My son really wanted kimchi not sauerkraut so I added some shredded carrots and jalapeños to it. This gave so much depth and contrast to the cabbage.

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Ribeye with Young Tamarind Leaves

My potted tamarind plants are loving the blisteringly hot weather outdoors.  They are budding like crazy and are sending out hundreds of young, succulent leaves.  These have a pleasant but sharp, tart flavor.  In south east Asian cooking, young tamarind leaves are traditionally used in stews, soups, chutneys, pulses, candies or jams.

With leftover grilled rib-eye staring at me in the fridge, I decided to do a rib-eye rice bowl makeover by briefly searing the cubed rib-eye in a pan, adding young tamarind leaves, cooked carrots, red bell peppers and a sweet and tangy sauce made with raw, organic honey and balsamic vinegar to tie everything together.

Did you know?

In South Asia and Africa, fresh leaves and fruit of tamarind is a common health remedy.  In many parts of India and Africa, it is used for digestive problems.  In Malaysia, Philippines, Borneo and Indonesia, a leaf infusion is used in managing malaria and fever.