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the way we do it

Our priority is to use fresh organic produce, dairy, grains and meats.  We begin with the groceries available to us (and that we can afford), preferably at a local farmers market and/or co-op.  Once we have our ingredients, then we either look them up in the index of one of our fave cookbooks, or barge ahead on inspiration.  One thing we are sure of - organic just tastes (feels!) better.  Because we really love food, its all about using wonderful ingredients.

on the trail of the archaic revival

see our blog for arcane notes and snippets from our continuing adventures

connecting food to farming

Its difficult to over-estimate the value of farmers and their endeavors.  Given the importance of their work to our health, they would seem to deserve all our affection and more.  We are encouraged by the recent trend away from big agriculture and monoculture.  The small (and large) organic farms that are cropping up all around the world are making life better for their communities, and maybe for all of us.  Organic meat, cheese, wine and beer are also making inroads to modern life.  Sometimes the word 'conscious' comes up in place of organic:  this word denotes the sense of personal responsibility that may lead to a better future.

contact us

We welcome your input, comments, submissions and suggestions.  If you have questions about a recipe, life in northern california or kung-fu cooking, we would be happy to answer them. 
  mail at wonderfulingredients dot com


sauerkraut

1 medium cabbage -fresh, room temp, core and shred
1/4 cup whey
1 tablespoon sea salt
1 tablespoon caraway seeds
wooden pounder, meat hammer or the wooden end of a hammer  (clean!)

mix the whey, sea salt and caraway seeds in a large sturdy stainless steel bowl (I use my stainless steel cooking pot).  add the cabbage and pound for 10 minutes to release the juices.  mix well and place in a quart mason jar, pushing the cabbage down at least an inch from the top of the jar.  place the lid on the jar and leave at room temperature for three days, transfer to the refrigerator and give it a few more days to develop flavor.  the sauerkraut is ready to eat... after a month the flavor is 'off the hook!'


tips
we use red cabbage as it is more nutrient dense than green varieties

ideas for consumption
eat a tablespoon or so with meals to aid in digestion