Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Gallery => Display Your Culinary Creations => Topic started by: yuli on October 02, 2010, 04:55:16 am
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Here's a tasty salad I had for lunch today,
its sour kraut (just rotten cabbage in water and a trace of salt)
raw nori cut up
and topped with semi-spicy pickled shiitake & olives
(which I made by pickling raw olives, shiitake, a few thin slices of jalapeno, with some allspice, cumin seeds and a tiny amount of ACV for just under 24 hours)
It came out nice and crunchy...was kinda filling for some reason too. I had a big craving for spicy, sour crunchy stuff and this took care of it :D
(http://uphaze.info/misc/food-pics/sourkraut-shiitake-olive-salad.jpg)
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Well, I could never of imagined that rotten cabbage, mushroom and seaweed could look so delectable! Well done on another fine creation Yuli! :)
Was that homemade sauerkraut? I make it myself from time to time and have recently started using purple cabbage which creates a rather stunning visual that you may enjoy! Interesting that you mention only a trace of salt. If you did make the sauerkraut - what ratio of cabbage to salt did you use and what pot/method of fermentation?
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Well done on another fine creation Yuli! :)
How different from my wild ones, isn't it? ;)
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ha ha :) Yes, it looks a little more tempting Hannibal! :) I must admit that high fatty mutton didn't do much for my salivatory processes! ;) I do know which would be more satisfying to my RAF fueled body though!
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I must admit that high fatty mutton didn't do much for my salivatory processes! ;)
That's because you are not yet a scavenger. 8)
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That's because you are not yet a scavenger. 8)
ha ha :) Probably more a scavenger than a hunter to be honest but, you're right, currently neither! :)
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Was that homemade sauerkraut? I make it myself from time to time and have recently started using purple cabbage which creates a rather stunning visual that you may enjoy! Interesting that you mention only a trace of salt. If you did make the sauerkraut - what ratio of cabbage to salt did you use and what pot/method of fermentation?
This particular batch of saur kraut I got from a farm, where they do make it the traditional way, in barrels with water and less then 1% sea salt. My grandmother makes it the same way too but in glass containers with a little salt water and you must put a weight on the whole thing so that the cabbage and water are as squished as possible :)
You can keep it for any length of time to get the sourness you want, I like it really fermented.
I love purple saur kraut, I read the purple one is even higher in vitamin C which is cool.
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How different from my wild ones, isn't it? ;)
Heh, I also eat simple chunks of meat and organs...right out of the jar... but quite often I do like to make something fancy, I just do it for fun :P
Your meat chunks are more impressive then mine though :'(
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great job, yuli!!
lol at hannibal.. your food presentations have a different kind of style ;)
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lol at hannibal.. your food presentations have a different kind of style ;)
...and thats why he is called Hannibal! >D