The main focus of the proposed version of the festive menu is a variety of homemade fermented products. They contain enzymes and live probiotic bacteria to aid digestion. How to organize a healthy version of the festive and New Year’s menu from homemade fermented products?
And also support the metabolism and help to remove the effects of abundant food! Lightness, energy and a great mood are sure to become your holiday companions!
Fermented food is the key to a comfortable digestion and a properly functioning intestine, as it is able to regulate the ratio between beneficial and pathogenic microorganisms living in it.
Do you like fermented cabbage? A simple recipe for you, with carrots. You can add 1 teaspoon of crushed dill seeds to the salt. Sometimes sliced apples, whole or small cabbage heads cut into 2-4 parts are put into cabbage.
Ingredients for 10 servings:
White cabbage 70.55 oz
Carrot 2 pcs. (to taste)
Salt 5 teaspoons
Cooking time 3 days
Clean the cabbage from damaged and dirty leaves. Set aside a few whole leaves. Cut the cabbage into 2 pieces and finely chop. Wash the carrots, peel, cut into thin strips or grate on a coarse grater.
Put the chopped cabbage in an enameled dish. Then add salt, rub with your hands until the juice forms. Add carrots. Mix everything well. Put the mixture in a saucepan, mash it tightly. Cover the cabbage with whole cabbage leaves.
To press cabbage with oppression. Withstand 2-3 days at room temperature, and then move to the cold. Sauerkraut is ready.
#1. Salad with tahini and sauerkraut. How to organize a healthy version of the festive and New Year’s menu from homemade fermented products?
Salad with tahini and sauerkraut The cooking time of sauerkraut is 7-14 days.
Arugula 3.53 oz
Salad 1.76 oz
Parsley 1.76 oz
Tomatoes 2 pcs
Cucumber of medium size 1 piece
Walnuts 2 tablespoons
Pumpkin seeds 1 tablespoon
Peeled and diced apple 1/2 pc
Avocado, get a teaspoon of 1 piece
Tahini 1/4 cup
Sauerkraut with 1/4 cup juice
Garlic 1 clove
Water to the desired consistency
Red pepper, salt, other spices to taste
Mix tahini, sauerkraut, garlic, water, spices in a blender. Stir the salad and add the dressing.
#2.Warm kimchi with shrimp and goat cheese
As a rule, the main dishes of meat, fish, poultry are served with a heavy side dish – rice, potatoes, pasta, and almost always these dishes are difficult to combine with each other.
We offer an option that will not only surprise all guests, but also help digestion – this is warm Korean fermented kimchi cabbage. Kimchi can be served as a side dish to the main dish of meat, poultry and fish or in combination with vegetarian dishes – pies, legumes, vegetables.
The cooking time of kimchi is 7-14 days.
Peking cabbage (cut into 4 pieces) 1 pc
Carrots, cut into thin strips 2 pcs
Green onion 5 feathers
Daikon, thinly sliced 1 pc
Sea salt 1/3 cup
Bulbs 2 pcs
1/2 cup fresh ginger root
Fresh turmeric root ¼ cup
Gochugaru (Korean red pepper powder, can be replaced with chili) 1/3 cup
Garlic 10 cloves
To serve: boiled and peeled tiger prawns, goat cheese
Wipe the cabbage leaves with half of the prepared salt and leave at room temperature for 4 hours. Mix all the pasta ingredients and the remaining salt with a little water in a blender. Wipe the paste with cabbage leaves and vegetables.
Put the vegetables in a glass container, tamp. Put 1 cabbage leaf on top. Put it under pressure. Close the lid. If you use a jar with a tight lid, open the lid for a couple of seconds every day to release carbon dioxide. If you use a gas lock, you do not need to do this.
Stand for 7-14 days. Then store in the refrigerator. Heat the oil over low heat, add the shrimp and cabbage. Preheat, stirring. If desired, you can add soy sauce and a drop of honey.
#3.Vegetable rolls with ginger. How to organize a healthy version of the festive and New Year’s menu from homemade fermented products?
Usually the rolls are accompanied by pickled ginger, and I suggest adding a little ginger to the rice during cooking to give the dish a richer ginger flavor.
Ingredients for rolls:
Designed for 4 persons
Rice for Japanese cuisine 1 cup
Sweet carrot 1/4 pc
1/4 hot red pepper pod
Sweet pepper 1/4 piece
Daikon 3 tablespoons
Cucumber 1/4 pieces
Seaweed nori for sushi sea 4 leaves Seaweed (or sprouts of greenery) for decoration
Ingredients for the sauce:
Tamari (you can use Liquid Aminos or soy sauce with a reduced salt content) 2 tablespoons
Ginger (crushed) 2 teaspoons
Hot red pepper ¼ pod
Rice vinegar ½ teaspoon
Green onion 1 stalk
Garlic 1 stalk
Pink Himalayan salt to taste
Equipment: sushi mat
Rinse the rice until the water is transparent. Take 1 cup of rice and 3/4 cup of water. After boiling, cook on low heat under a lid for 15 minutes. Add 2 teaspoons of rice vinegar, a pinch of salt and a pinch of sugar to the rice.
Ingredients for sushi are thinly sliced with a sharp knife. Moisten the sushi mat, put a sheet of algae on it with a matte surface up. Put rice on the edge, and vegetables on top in the order in which you want.
Cover the vegetables with another layer of rice on top. Pulling on the mat, start twisting it, if necessary, squeezing with your fingers, forming a tighter roll.
Cut the resulting roll into 4 parts and repeat this procedure 3 more times. For the sauce, cut all the ingredients as small as possible, mix with organic tamari sauce, add salt if necessary. Serve the rolls, garnished with seed sprouts or seaweed flakes on top.
#4. Beetroot and sauerkraut salad
Delicious salad of sauerkraut, boiled beets and pickled onions, seasoned with sour cream.
Onion 3 tablespoons
Dill greens – to taste
Sour cream – 3 tablespoons
For the marinade:
Water 3 tablespoons
Vinegar 9% 1 tablespoon
Sugar 1/2 teaspoon
Cooking time 2 hours 10 minutes
We prepare the necessary products.
Beets are washed well and filled in a saucepan with plenty of cold water.
We send the pan to the fire and bring the water to a boil (do not salt). Then we cook the beets over moderate heat for 1.5-2 hours, until ready (the time depends on the size and variety of beets).
Peel the onion and cut into thin half rings. Mix water, vinegar and sugar. Put the onion in a container and pour the marinade. Leave for 30 minutes.
The finished beets are cooled, cleaned and grated on a coarse grater. Wash the dill greens and finely chop them.
Drain the marinade from the onion. In a deep bowl, combine sauerkraut, grated beetroot, pickled onion, chopped dill and sour cream. Mix thoroughly. Decorate the beetroot and sauerkraut salad with dill sprigs and serve. Bon Appetit!
#5.Hristmas salad. How to organize a healthy version of the festive and New Year’s menu from homemade fermented products?
This “winter” salad, which is indispensable on the festive table! I hope that you will like it too.
Pickled mushrooms 7.0 oz
Sauerkraut (pickled as well) 7.0 oz
Sweet pepper (preferably different colors) 2 pcs.
Pickled cucumbers 3 pcs.
Garlic 2 cloves
Sugar 1 tsp
Vegetable oil 3 tablespoons
Salt to taste
Pepper to taste
Greens 1 bunch
Cooking time 25 minutes
Finely chop the champignons. Peel and chop the pepper with a straw.
Cut cucumbers into cubes. Mix them with mushrooms and pepper. Add the cabbage. We pass the garlic through the press, mix.
Fill with vegetable oil. Add sugar, salt and black pepper. Mix well. Decorate with greenery. Bon Appetit!