Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 Hello, I am visiting my parents and forgot to bring my NT cookbook and am trying to make a couple recipes for them. Would someone mind posting the recipes for Ketchup, Sauerkraut and Mustard? Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 wrote: >Hello, > >I am visiting my parents and forgot to bring my NT cookbook and am >trying to make a couple recipes for them. Would someone mind posting >the recipes for Ketchup, Sauerkraut and Mustard? > >Thanks, > > ~~Mustard - makes 2 cups 1 1/2 cups (4 oz.) ground mustard 1/2 cup filtered water 2 Tbsp. whey 2 tsp. sea salt juice of 1 lemon 2 cloves garlic, mashed (optional) 1 Tbsp. honey (opt) 2 Tbsp. whole mustard seeds (opt.) Mix all together until well blended adding more water if necessary to obtain desired consistency. Place in a pint-sized jar or two 8-ounce jars. The top of the mustard should be at least 1 inch below the top of the jar. Cover tightly and keep at room temp for about 3 days before transferring to cold storage. ~~Ketchup - makes 1 quart 3 cups canned tomato paste 1/4 cup whey 1 Tbsp. sea salt 1/2 cup maple syrup 1/4 tsp. cayenne pepper 3 cloves garlic, peeled and mashed 1/2 cup fish sauce Follow directions as for mustard, only she says 2 days for the ketchup. ~~Sauerkraut - makes 1 quart 1 medium cabbage, cored and shredded 1 Tbsp. caraway seeds 1 Tbsp. sea salt 4 Tbsp. whey (or use an additional 1 Tbsp. salt) In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temp for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately , but it improves with age. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 5, 2005 Report Share Posted July 5, 2005 Thank you very much! -- In , Steph <flybabysteph@b...> wrote: > wrote: > > >Hello, > > > >I am visiting my parents and forgot to bring my NT cookbook and am > >trying to make a couple recipes for them. Would someone mind posting > >the recipes for Ketchup, Sauerkraut and Mustard? > > > >Thanks, > > > > > ~~Mustard - makes 2 cups > > 1 1/2 cups (4 oz.) ground mustard > 1/2 cup filtered water > 2 Tbsp. whey > 2 tsp. sea salt > juice of 1 lemon > 2 cloves garlic, mashed (optional) > 1 Tbsp. honey (opt) > 2 Tbsp. whole mustard seeds (opt.) > > Mix all together until well blended adding more water if necessary to > obtain desired consistency. Place in a pint-sized jar or two 8- ounce > jars. The top of the mustard should be at least 1 inch below the top of > the jar. Cover tightly and keep at room temp for about 3 days before > transferring to cold storage. > > ~~Ketchup - makes 1 quart > > 3 cups canned tomato paste > 1/4 cup whey > 1 Tbsp. sea salt > 1/2 cup maple syrup > 1/4 tsp. cayenne pepper > 3 cloves garlic, peeled and mashed > 1/2 cup fish sauce > > Follow directions as for mustard, only she says 2 days for the ketchup. > > ~~Sauerkraut - makes 1 quart > > 1 medium cabbage, cored and shredded > 1 Tbsp. caraway seeds > 1 Tbsp. sea salt > 4 Tbsp. whey (or use an additional 1 Tbsp. salt) > > In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound > with a wooden pounder or a meat hammer for about 10 minutes to release > juices. Place in a quart-sized, wide-mouth mason jar and press down > firmly with a pounder or meat hammer until juices come to the top of the > cabbage. The top of the cabbage should be at least 1 inch below the top > of the jar. Cover tightly and keep at room temp for about 3 days before > transferring to cold storage. The sauerkraut may be eaten immediately , > but it improves with age. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2006 Report Share Posted September 26, 2006 thiscanthappen wrote: > > Do you have any creative ideas for ground cherries? I am not looking > for any sweets, like jam. I've already got a gazpacho recipe from > Harmony Valley. I wonder if there is anything sour or fermented with > ground cherries that brings out the cherries' unique flavor. Is there > any kind of 'sauce' that isn't jam with it? > It makes truly amazing beer. Just add the cherries to the wort. -- Heidi > > __._,_._ Quote Link to comment Share on other sites More sharing options...
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