Sauerkraut

1 head of cabbage, cored and finely shredded
1 tablespoon good salt (kosher is okay, sea salt is better)
1 teaspoon carraway or fennel seeds
1-3 tablespoons of distilled water

Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.

Pear and Apple Chutney

recipe courtesy of Scott Gryzbek, Zukay Live Foods

3 medium apples, preferably Gala or Braeburn
3 pears, not overripe
1 cardamom pod, shell removed and ground
1 tsp nutmeg
½ tsp mace
1 ½ tsp cinnamon
1 tsp fennel seed, ground
½ tsp ground cloves
1 tsp ground ginger
1 tsp sea salt
1 packet yo’gourmet, in 1 cup lukewarm water

EQUIPMENT:
1 Quart mason/ball jar
Mortar & pestle

Grind up cardamom and fennel seed in mortar & pestle, and mix with other spices and salt. Chop up apple & pear to desired size. Place chopped fruit into bowl, and mix well with spice mixture. Mash gently, and place mixture into mason jar, pressing down well. Add in yo’gourmet/water mixture until chutney is covered. Close jar lid tightly, and place in warm area for 2-3 days until product is slightly bubbly. Place in refrigerator.

Note: My experience with chutneys is that the top of the mixture will dry out and occasionally get a touch moldy. When opening for use, scrape off top layer – underneath top layer is fine, unless product has a bad odor or mold is of a unique color.