12
community
november16
2017
Seeking Nominations
for Columbia River
Fishery Advisory Groups
Fishery managers in Oregon
and Washington are seeking candidates
to fill positions on advisory commit-
tees that provide guidance on sport and
commercial fishing issues on the Co-
lumbia and Snake rivers. The term is
for three years from 2018-2020.
The two states’ fish and wild-
life departments will accept nomina-
tions to their joint advisory groups on
Columbia River sport and commercial
fisheries through Thursday, November
30. The two groups meet two to four
times per year to assist with develop-
Culinary: Fermenting For
Your Gut Health continued from page 10
Kert’s Sauerkraut
1 Head of cabbage
1-3 Tablespoons sea salt, Kert uses ½
tablespoon per quart of cabbage
Directions:
Shred the cabbage. You can thinly slice it
with a sharp knife or use a shredder. Kert
has a wooden shredder with 3 blades. He
also wears metal safety gloves to protect
his fingers from injury. Put the shredded
cabbage in a heavy-duty crock, sprinkle
with salt, then knead with clean hands
then pound with a potato masher, of if
you are lucky, you can use a custom-
made kraut bat. As you pound the cab-
bage, water will come out. Pound until
it starts to mush and sound and look like
cole slaw. Once the cabbage is softened,
put the cabbage into a large glass con-
tainer. Press down on the cabbage mak-
ing sure it is completely submerged un-
der the liquid. Most likely you will need
to add some water. You need enough liq-
uid to actually cover the cabbage. Kert
has a very large crock then uses a glass
plate to weigh the sauerkraut down. He
covers it with a tea towel and lets it sit
at room temperature 60˚ to 70˚ for 40
days. You want to clean the edge off
every few days and rinse the plate. Kert
uses a spoon to remove the sludgy stuff
on the edge. Once the sauerkraut is fin-
ished, store in a cold place or in zip lock
bags in the freezer.
ing recommendations for salmon, steel-
head, sturgeon and smelt fisheries.
Members are also expected to
provide comments on issues addressed
by the North of Falcon season-setting
process for salmon fisheries, Colum-
bia River Compact commercial fish-
ing hearings and joint state hearings on
sport fishing regulations.
“Advisory group members pro-
vide an important voice for the fishing
public,” said Tucker Jones, Oregon De-
partment of Fish and Wildlife Program
continued on page 14
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Home of the
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9 Beers on Tap
Growlers To Go
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503.429.0214
831 Bridge St.
LJ’s Kombuha Champagne
Ingredients:
A spash of Kombucha
A very dry champagne; I like Barefoot
Bubbly
Directions:
Pour a glass of champagne and add a
splash or so of Kombucha. This works
very nicely with dry white wine too.
Cheers!
Kert’s Beer & Kombucha
Ingredients:
½ Beer or ginger beer
½ Kombucha
Directions:
Mix together and enjoy
Fried Sauerkraut & Apples
Ingredients:
2 Tablespoons olive oil
1 Large onion
3 Local apples, cored and chopped
1 Pound sauerkraut
½ Cup water
Salt & pepper to taste
Directions:
Heat a large skillet to medium high
and add the oil and onion. Sauté until
translucent, about 8 minutes. Add the
sauerkraut, water, mix well and simmer
for 30 minutes or so. Stir occasionally.
Add more water if needed. You can also
make this in a slow cooker. Serve with
cooked sausages. Kert uses German sau-
sages, his favorite is Hills Premium Ger-
man Brand Sausages. As an alternative,
Trader Joe’s makes a tasty non-meat
Italian style sausage.
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