Julie Daniluk

As some of you may asertain from my last name, Daniluk, I come from a Ukrainian heritage. To this day, my grandmother Geneva makes the best cabbage rolls that I have ever tasted. And although I may not enjoy her traditional strawberry pedaheh (perogies) these days, due to its dairy and wheat content, I have fond memories of my family sitting down to a dishful in her kitchen.

Now, sauerkraut is a different matter. I have ALWAYS loved sauerkraut. So much so in fact that my sister gave me my very own fancy homemade pottery krauter. I have made my own sauerkraut, and it is delicious, but of late I find I am stretched for time. This is why I like the fact that I can go to my local health food store and pick up a jar of Karthein’s Organic Sauerkraut. I prefer the carrot-ginger, but you can choose another kind if you like. Here is a snippet from their website:

"Karthein’s Organic Sauerkraut is obtained through the natural process of fermentation that creates beneficial probiotic bacteria.  Natural Probiotics are also added during the fermenting process for added health effects and to avoid re-fermentation.  Unpasteurized Organic Sauerkraut is a new experience for most people, but it's recorded use goes back 6000 years. Unpasteurized or raw cultured means the sauerkraut is never subjected to heat. High temperatures destroy naturally occurring digestive enzymes and beneficial bacteria such as various strains of lactobacillus."

Purple Sauerkraut Salad

1 cup        Kathein's Sauerkraut

4 cups      purple cabbage, finely sliced

1/2 cup    red onion, finely sliced

2              Ambrosia organic apples, finely sliced

Dressing:

2 tbsp       Grapeseed Oil Vegenaise

2 tbsp       sauerkraut liquid

1 tsp         dried dill weed

to taste      honey

2 tsp         unrefined sea salt

Directions:

1. Mix salad ingredients together.

2. Mix dressing ingredients together.

3. Combine until salad is evenly coated.

Makes 6 servings.

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