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I enjoyed drinking this throughout the afternoon & early evening. I’ve reviewed it before, & my previous comments hold. To me it doesn’t taste so much like ginger, rather it has the warming sensation of ginger, along with some nice fruity sweetness. I wanted something bold, yet grounding, & this hit the spot.

I’m feeling much better than I’ve felt for a few days, & energized, so I spent the evening starting 2 new batches of cultured veggies.
The first one is a root kimchi: Daikon & Turnips from my garden, carrots, burdock. All are cut in matchsticks (I’ve been known to cut them in much more novel shapes, but I wanted to keep it simple). They’ll soak overnight in a salt brine, & tomorrow I’ll drain them & add ginger, onion, garlic, horseradish, & chilis. It will take about a week to mature. A potent, earthy Kimchi!
The 2nd one is a new batch of sauer kraut, which we eat a lot of around here. This one is a coleslaw style kraut: green cabbage, onion, garlic, grated carrot, dill seed, & salt. Once everything was chopped & mixed together, my son Drew & I ate a few bites. Like a young puer that you know is going to only get better, that’s how I feel about this kraut. Right now it’s a tasty & somewhat nippy salad. A month from now it will be tangy, delicious, & loaded with probiotics.
I currently have 3 in the frig that we’ve been eating:
1/2 qt of pink kraut (we went through almost 4 qts in a month!)
1/2 qt of kimchi (the regular kind)
4 pints of newly ripened Christmas Kraut: purple cabbage, cranberries, apples, cinnamon sticks, ginger root, orange juice, & salt. I’m still not sure how I feel about that one…its VERY tangy…
1/2 qt of green beans, peppers, & garlic cloves.

This satisfies my ‘mad scientist’ tendencies!

Bonnie

I’ve recently been making curried saurkraut with cranberries and apples. Really good! I make a Thai red chili pickled radish thats sweet and savory which is topped with fresh basil in the Spring. yummy on tuna sandwiches! Send your sweet red please…if you don’t mind…I can’t find mine.

Terri HarpLady

Oohhh, those sound interesting!
Send my sweet red what? : )

Bonnie

Feather Boa Terri! Sauerkraut recipe duh!

Bonnie

(purple cabbage is also called red cabbage)

Terri HarpLady

LOL!!
It’s simple! Shred a red cabbage & a green cabbage, mix them together in a big bowl, sprinkling sea salt as you go, about 2 to 3 Tb of salt in all. It should taste salty, but but pleasant. Squeeze & kneed the cabbage, them cram it into your crock, jar, or whatever container you like to use. Press down on it several times in the first 24 hours, & if the liquids don’t rise to cover the cabbage, mix up some brine (1 Tb salt per cup of water). Let it bubble for a month or so, then enjoy! It turns a real pretty shade of pink!

Terri HarpLady

I still have a ton of daikon radish & turnips from my garden. How about your thai radish recipe? That curried kraut sounds good too!

Kittenna

Oh, that sounds so delicious! I love sauerkraut, but have never tried to make my own.

Bonnie

That’s it for the sweet red type too?!

Terri HarpLady

Kittenna, it really is easy! I have had a few failures over the years, but it’s been very rarely a problem. Once you’ve made a batch or 2, then it’s fun to experiment with adding different things to them. I’m adding some fresh dill to the coleslaw kraut, I think that will enhance it even further.

Terri HarpLady

Bonnie, did you mean the christmas kraut?

Bonnie

yep the sweet red cabbage(or purple) that I like to cook with apples,onions and curry (ends up like sweet and savory).

Terri HarpLady

Lets see…that one was a head of purple cabbage, 2 diced apples (if I do it again, I’ll probably use more), a bag of fresh cranberries, juice & zest of an orange, 3 cinnamon sticks, grated ginger (not sure how much, I think it was about the size of my thumb or so), & a couple of T of salt. Mix it all together, put it in the crock, if needed add brine so that it’s covered. Leave it on the counter for a week or so. There are several recipes online, & I combined several to come up with mine. Most had sugar in them, but I can’t do that.

I ♥ NewYorkCiTEA

omg that all sounds so good !

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Comments

Bonnie

I’ve recently been making curried saurkraut with cranberries and apples. Really good! I make a Thai red chili pickled radish thats sweet and savory which is topped with fresh basil in the Spring. yummy on tuna sandwiches! Send your sweet red please…if you don’t mind…I can’t find mine.

Terri HarpLady

Oohhh, those sound interesting!
Send my sweet red what? : )

Bonnie

Feather Boa Terri! Sauerkraut recipe duh!

Bonnie

(purple cabbage is also called red cabbage)

Terri HarpLady

LOL!!
It’s simple! Shred a red cabbage & a green cabbage, mix them together in a big bowl, sprinkling sea salt as you go, about 2 to 3 Tb of salt in all. It should taste salty, but but pleasant. Squeeze & kneed the cabbage, them cram it into your crock, jar, or whatever container you like to use. Press down on it several times in the first 24 hours, & if the liquids don’t rise to cover the cabbage, mix up some brine (1 Tb salt per cup of water). Let it bubble for a month or so, then enjoy! It turns a real pretty shade of pink!

Terri HarpLady

I still have a ton of daikon radish & turnips from my garden. How about your thai radish recipe? That curried kraut sounds good too!

Kittenna

Oh, that sounds so delicious! I love sauerkraut, but have never tried to make my own.

Bonnie

That’s it for the sweet red type too?!

Terri HarpLady

Kittenna, it really is easy! I have had a few failures over the years, but it’s been very rarely a problem. Once you’ve made a batch or 2, then it’s fun to experiment with adding different things to them. I’m adding some fresh dill to the coleslaw kraut, I think that will enhance it even further.

Terri HarpLady

Bonnie, did you mean the christmas kraut?

Bonnie

yep the sweet red cabbage(or purple) that I like to cook with apples,onions and curry (ends up like sweet and savory).

Terri HarpLady

Lets see…that one was a head of purple cabbage, 2 diced apples (if I do it again, I’ll probably use more), a bag of fresh cranberries, juice & zest of an orange, 3 cinnamon sticks, grated ginger (not sure how much, I think it was about the size of my thumb or so), & a couple of T of salt. Mix it all together, put it in the crock, if needed add brine so that it’s covered. Leave it on the counter for a week or so. There are several recipes online, & I combined several to come up with mine. Most had sugar in them, but I can’t do that.

I ♥ NewYorkCiTEA

omg that all sounds so good !

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Bio

I’m so excited to have found this community! I’m a self-employed Harpist (acoustic & electric – Originals, Classical, Rock, Jazz, etc) & Singer/Songwriter. My days & nights revolve around teaching at home, playing gigs, gardening,& fixing awesome food to eat. My schedule is different everyday, but I just go with the flow, & I sip a lot of tea!

My love of Tea began with Herbals back in the 70’s. One of my favorites was a licorice blend from House of Hezekiah, an old tea shop in Kansas City. There was also a tea with mint, rose petals, chamomile, etc called Nuclear Casual Tea.
In the 80’s I gave up caffeine, chocolate, alcohol, (& a few illicit substances…), and brewed medicinal blends & tinctures to support 4 pregnancies (all children born at home). In the 90’s my love affair with green teas began when I discovered ‘The Republic of Tea’. Their beautiful teas & packaging inspired my original song, “TeaMind”, from my CD “Zen Breakfast”. If you’d like to hear the song for free, drop by my website.

In general, I drink my teas straight, but occasionally I add a pinch of Stevia & maybe some coconut or almond milk (I’m allergic to dairy, gluten, & various other things & avoid most sweets.)

I’ve explored a variety of teas:
Whites tend to be a little bland…sorry
Oolongs – wonderfully sensual
Roobios – I’m not a fan in general
Puehr – a fairly new direction for me
I’m not a huge fan of flavored teas, but I do make exceptions, & I’ll try just about anything once.

And Black Tea, Oh how I love thee!!
I am on a quest for the most wonderful breakfast cup! I will find you, my Love!

Location

St. Louis, MO

Website

http://www.harpsinger.net

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