What a week. My family and I looked at a house last Tuesday and moved Friday. It still doesn’t feel real, but I’m starting to think of our new house as home. We lived in a tiny, dark, cave-like (not kidding) apartment for much too long. Although there were times where I thought nothing could be more miserable than living in such “uncomfortable” conditions, I learned a lot. I think I’ll look back on those four years and two months as some of the richest times of growth in my faith.
With the new house I have much to be thankful for. God is very good, and although no earthly possession or circumstance determines where my hope lies, the blessing of a real house is huge. My sister and I have great visions of hospitality to both church friends and those in need.
As my family and I transition to our new home, I want to use the space as a tool to glorify God. I know that no earthly thing can satisfy, so even with the excitement of living somewhere bigger I know that Christ Crucified is all that matters
“Our soul waits for the Lord;
He is our help and our shield.
For our heart shall rejoice in Him,
Because we have trusted in His holy name.
Let Your mercy, O Lord, be upon us,
Just as we hope in You.” (Psalm 33:20-22)
On top of the extended elbow room for hospitality, there is a far more functional kitchen. I have yet to make a recipe in the new kitchen, but I’m eager to get to work! Which brings me to this week’s recipe.
Fermenting is oh so good for you and with my new found love for red cabbage sauerkraut, I’m finding it very easy to eat everyday. I’ve tried all kinds of fermenting like sauerkraut, kimchi, kombucha, and water keifer. I like them all, but lately I MUST have red cabbage sauerkraut. I don’t know what it is, but there is something about the red cabbage that tastes so much better than the green cabbage.
I won’t go into all the nit picky details of fermenting, because there are already endless resources to learn all you could ever want to know about fermenting. Sandor Katz, The Raw Food World, and Daniel Vitalis all have great YouTube videos about fermenting. I’ve found that the process can be over complicated not because it needs to be, but fermenting foods have to have just the right conditions to turn out well. In my opinion, keep it simple and then make changes if things don’t turn out.
Red Cabbage Sauerkraut
1 head red cabbage
1 T Celtic Sea salt
I literally shred the cabbage in a food processor, mix about a tablespoon of salt with the cabbage, press firmly into canning jars, and let sit for seven days. Done and done.
2 c water
1 T Celtic Sea salt
In a pitcher I make a brine of two cups water to one tablespoon salt. With an abundance of cucumbers I multiply that as many times as I need to cover all the cucumbers. Slice the cucumber into preferred shape, or if they are small enough you can leave whole, then pack tightly into a canning jar. It’s important that the cucumbers are completely covered with brine. In the case of floating cucumbers (common with chips) use a small bowl or clean rock as a weight to keep the cucumbers underwater. As with the sauerkraut, seven days of sitting and you’ve got raw fermented (and so much yummier than canned) pickles!
Next week: peach cobbler.