Recipe Monday: Kowboy Kicked Toast from Garden Goddess

Marilyn HawkesDecember 10, 2019
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This time of year, some of us go a little overboard on eating and drinking and throw our digestive systems into a tizzy. If this sounds like you, check out Suzette Smith’s Kowboy Kicked Toast recipe that uses her Garden Goddess Kowboy Kraut. It’s chockfull of probiotics to help with gut health.

You can purchase Garden Goddess products online or at local farmers’ markets, but Suzette is also sharing the kraut recipe if you want to try making it at home. If so, she suggests buying organic vegetables, using clean filtered water and natural salt for the best outcome. You can buy fermentation lids and other fermenting tools on Amazon. “Fermenting isn’t hard, it’s just time consuming,” she says.

Visit for more tips on fermented foods.

Kowboy Kicked Toast


Crackers or toast
2 avocados, lightly mashed, chunky
1 tomato, chopped
1/3 onion, chopped
1 garlic clove, minced
8 tbsp. Kowboy Kraut

Ingredients to make your own kraut:

2 heads cabbage
1 red bell pepper
1 green chili
1 purple onion
3 garlic cloves
1 tbsp. peppercorns
Salt to taste
Pinch of cumin


Shred cabbage with a mandolin (slicer) and add salt to taste. Thinly slice all vegetables on the mandolin and set aside. Put the salted cabbage in a large bowl and pound with your fist until the cabbage is limp and you have plenty of brine. Toss in shredded vegetables and stir to blend. Pack in a fermentation crock and press down to get all the air out. Top your kraut with the outer leaves of the cabbage. Seal the crock using a fermentation lid. It’s important that no air gets in and gas can get out. Place in a dark closet where the temperatures are cool, preferably 60-70 degrees. Check after seven to 14 days for a nice sour flavor. Remove the top leaves. Place in the refrigerator and let ferment for another four weeks before digging in.

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