Longer days, warmer weather- potatoes, bratwurst, and Ozuke Recipe

As the sun begins to shine longer each day, and our clocks spring forward, the energy changes at my house. My boys want to spend every minute outside in shorts, even when it’s blustery. Well, this past weekend, we tried to let them fulfill  that desire.  And although they were not in shorts the whole time, their celebratory attitudes were not hampered one bit. We all had a great time soaking up the sun and enjoying the warmer weather. Seems like with spring just around the corner, parties are happening everywhere.

Ozuké pickled things is participating in the Party Against Poverty at the Belmar Whole Foods Market, Saturday, March 30th. The festivities are from 12-4pm and include, beer, brats, kraut, and music! Whole Foods is partnering with The Friendship Bridge to support the Whole Planet Foundation, a nonprofit dedicated to alleviating poverty through microcredit in communities throughout the United States and around the world. Local brewery, Avery Brewing Company will be pouring beers. Come and eat delicious foods to support a great cause.

In anticipation of this festive event, I fired up my grill (well, Joe did, but I used it), and prepared a savory sausage dish. There is something so perfect about grilled meats with GREAT kraut. This simple recipe epitomizes that hearty combination. The best part is that is takes less than 30 minutes to prepare.

Fingerling potatoes, bratwurst, & Just Juniper

  • 4 pounds small fingerling type potatoes (RED WAGON ORGANIC FARM) or tender red potatoes
  • Sea Salt to taste
  • 3/4 pound beer brats, cut into 1/2″ angular slices
  • 6 tablespoons (3/4 stick) unsalted butter, small cubes
  • 2 tablespoons whole grain mustard
  • Freshly ground black pepper
  • 3 tablespoons coarsely chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • ozuké pickled things Just Juniper (use as much as you like–for me that’s lots)
Fire up grill.

Place potatoes in a large pot. Add water to cover by at least 1″; salt water generously. Bring to a boil over medium-high heat; immediately reduce to a low simmer until potatoes are tender, about 18 minutes. Drain potatoes, reserving 1/2 cup cooking liquid.
Meanwhile, boil beer brats for approx. 8 minutes, and then transfer to hot grill until lightly charred on both sides, about 2 minutes (each side). Let sausage cool (or not if you are in a hurry).
Cut sausage into 1/2″ diagonal slices. Combine potatoes, butter, mustard, and 3 Tbsp. potato cooking liquid in a large bowl. Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season potatoes to taste with salt and pepper. Using a potato masher, lightly crush the potatoes (you want them to just break open but not fall apart). Add sausage, 3 Tbsp. dill, and chives. Serve with a few tablespoons of ozuké the best pickled things Just Juniper for a crisp topping.

To go with the potatoes, brats & kraut, I prepared a broccoli salad. This salad can be made ahead of time, and stored in the refrigerator for up to 2 days.

Broccoli, Red cabbage, & Carrot Salad

  • 1 bunch fresh Broccoli, chopped into bite sized pieces
  • 1 large Carrot, peeled, peeled & shredded
  • 1 cup ozuké Ruby Calendula Kraut or Red Cabbage, sliced thin
  • zest of lemon, 1 lemon
  • 1/4 tsp. salt, plus more, if needed
  • 1 tsp dried dill or 2 Tbsp fresh dill
  • 1 to 2 Tbs. freshly squeezed lemon juice
  • 1/4 – 1/2 cup olive oil

Toss all ingredients together and serve. Can make ahead and store in refrigerator.

What types of grilled foods do you enjoy with ozuké pickled things? Share your combination ideas with us or send us your recipes. We’d love to try them.

SHINE and Aunt Barb’s Seaweed Salad

Guest Blog by Mignon Macias

Have you had Aunt Barb’s Seaweed Salad? Well, if you have then you’ll know what I mean when I say, YEAH AUNT BARB! And if you haven’t, you should get on into Shine and order yourself some!

Amanda and I took our Barb to try some of the tasty dishes Jessica Emich is creating at her (and her sisters’) restaurant. Of course, I had to order the probiotic slaw sampler by Zuke to start off our birthday bash (It was Barb’s birthday celebration). The raw appetizer included several different zesty pickled things.

Finally, food trends are catching up with Shine, where the Emich sisters strive to foster an atmosphere that nourishes community through food, music, and celebration.  In January, the New York Times named 10 food trends that have ‘legs & merit’. Appropriately, fermented foods were on that list.

For centuries, naturally cultured foods have played a key role in providing sustenance to civilizations across the globe. From Norwegian rakfisk (brine-cured fish) to Peruvian tocosh (fermented potato pulp), fermented foods provide significant health benefits to the human body. Certainly lacto-fermenting evolved as a means to preserve foods, but in modern cultures, the long-standing health advantage is what keeps it contemporary. These foods are rich in probiotics that populate the digestive tract with beneficial bacteria which support the immune system. Additionally, the enzymes in fermented foods help our bodies digest meals more efficiently. Since our birthday lunch began with these delectable condiments, we were off to a good start.

For our second course, we ordered Aunt Barb’s Seaweed Salad. This my friends, is ART in a bowl!

Tender micro greens and subtle wakame seaweed rest on a bed of tangy lemon massaged kale. House cultured carrots, thinly sliced cucumbers, and delicate sprouts make for a vibrant and crunchy salad. This dish is great to share before a sandwich, or to eat as a meal on it’s own.  We all shared two servings along with the more simple house salad, and decided to finish with some house beers as our final course.

We had a nice afternoon celebrating our Barb!  Hope this year’s journey around the sun is filled with fun and adventure!

2027 13th St.
Boulder, Co 80302




Tasty Cleanse, Nourished Body

Guest blog by our beloved Mignon Macias:

I love connecting with people and sharing sincere enthusiasm for current passions. It’s exciting and inspiring. The other day I re-connected with Nicole T. after having not seen her for at least 2 years. Immediately we shared our smartphone snapshots, and exchanged tidbits about our lives that a quick catch-me-up session in a grocery store aisle permits. Within minutes, we realized that there was a reason for our running into each other. As Nicole pointed out, ‘ all things happen for a reason’.

Nicole had just begun a cleanse, and I was there to share with her the benefits of delicious naturally fermented foods from zuke pickled things. Everyday, but especially during a cleanse, fermented foods will improve gut flora which can boost overall health and improve digestion. This age-old process makes nutrients more readily available for absorption and enhances food flavors.

photos by Sugarcurse

Delicious flavors and inventive food combinations are what inspire the creators of Zuke pickled things, Mara and Willow King.  Their citrus ginger blend is a tangy addition to any salad, or as a condiment for fish or shrimp tacos, grilled meats, and steamy risotto. The fresh, organic ingredients (green cabbage, ginger, lemon zest, lemon juice, & sea salt) combined with the high level of lactobacilli in each jar, makes for a mouth watering treat that is rewarding and satisfying. A cleanse becomes more like a celebration, rather than deprivation.

Recently, as a modern culture, we have been re-discovering this traditional process of preserving foods with lactic acid fermentation. Nourished Kitchen explains well the benefits of eating fermented foods, and also shares amazing whole food recipes.

For a simple, quick, nutrient dense dish try this salad as a light meal, or as a side dish.

Swiss chard (thinly sliced)

Purple or lance shaped kale (thinly sliced)
Shredded golden beets
citrus ginger pickled things

Slivered almonds
Chopped pears
Olive oil
Apple cider vinegar
Salt & pepper to taste


In addition to its amazing flavor, citrus ginger pickled things is an excellent source of many vitamins and minerals. Cabbage and lemons are rich in vitamin C, which help the body resist infectious agents. Lemon peel (zest) is high in potassium and calcium. Potassium plays a role in maintaining your heart function, and aiding in digestive capabilities.  Calcium is important for maintaining bones and teeth. It also plays a role in heart rhythm and muscle function. Sea salt is naturally rich in trace minerals, essential for many metabolic functions. And ginger improves the absorption and assimilation of essential nutrients in the body. It can also help with nausea, and aids in digestion.

It’s true, as Nicole said, all things DO happen for a reason. I thank you for your excitement and support. Here’s to a tasty cleanse and a nourished body!

Please send your favorite recipe ideas for our citrus ginger pickled things. We would like to share them.