Another Saturday Night

Saturday was get back to Copenhagen day and it was real live summer with people in shorts and tank tops. We spent the afternoon in the Nørreboroparken with a couple of tuborgs, some homemade Russian-style sauerkraut and a couple of books. Later, like everyone else in the city, we grilled with a touch of Italian, Bosnian and Turkish flavors tossed in. Mmm, mmm. 

Ruski-John's Sauerkraut

* finely shred cabbage and carrots using a food processor to make it easy

* mix in plenty of salt, a pinch of sugar, peppercorns + caraway seeds

* add to a non-reactive crock, press, stir, massage until the water starts to come out of the cabbage

* weigh down mixture with a plate that is smaller so air can still get in then put weight on the plate, eg, with a full jar of water, etc. 

* leave on counter or in a warmish place and still everyday for 4-7 days. 

* store in fridge

Dinner

* thinly sliced grilled veggies drizzled with fresh garlic, EVOO and salt

Turkish-style yogurt dressing

* plain yogurt + cucumber + garlic + oregano + salt all mixed up

Bosnian Baked potatoes

* slice potatoes in half then slice the flesh of the potatoes into cubes but leave skin in tact 

* brush with EVOO and rosemary

* bake, not too high, for an hour or until golden on top

note: Let's just call sauerkraut a power food. Cabbage is packed with vitamins and minerals alone, but ferment the stuff and suddenly you've got a means to infuse your intestines with loads of good bugs we call probiotics. Anecdotes about sauerkraut are not limited to Captain Cook traveling with 60 barrels of kraut to keep his sailors sans scurvy. It's also been studied for it's cancer prevention properties and the ability to assist the body in fending off candida. With a large portion of our immune system in the digestive tract, and the probiotic health fad well under way, why not just eat sauerkraut!