Be Brave, Be Bold, Make Sauerkraut!


When I was first faced with the prospect of making my own fermented veggies I thought the idea was distasteful, inconvenient, dangerous and gross. The reported health benefits sounded great, but even I had limits as to just how “natural” my lifestyle could be.

Eating rotten vegetables ranked up there with the acceptance of body odor and reusable toilet paper. No way.

I am a busy modern woman with family, work and commitments. I am drawing the line at fermented vegetables.

Fast forward 6 months... I was enjoying great success making my own kombucha and kefir. My family and I were enjoying the health benefits of adding kombucha and kefir to our daily routines and they were a joy to drink as they tasted great.

During this time I often used Donna Schwenk’s website: Cultured Food Life as a resource for recipes and articles. Donna talks about the “Trilogy of Fermented Foods” for optimized health which are Kefir, Kombucha and Cultured Veggies.

Intrigued by her recipes and annoyed that I was missing out on 1/3rd of the Trilogy, I decided to try basic sauerkraut using kefir whey. I figured if the sauerkraut was a flop I was out a head of cabbage and a little bit of salt - no big deal. As a bonus I would get some kefir cheese out of the deal - YUM!

Risk/reward assessment finalized, I plunged forward on my kitchen adventure. Check out my blog post on how to make cultured veggies. Not only is my sauerkraut the best I have ever tasted it is ridiculously easy to make!

I remember, from when I was a kid, my mom making sauerkraut in a huge crock that sat fermenting in the basement for what seemed like months. Then she would jar it all up and process it in a canner. It was a ton of work and a very long drawn out process.

Comparatively, to get live, lacto-fermented kraut I just chop up a head of cabbage, fill 4 quart jars, add water, whey, and salt, screw on reusable plastic lids and let the jars sit on the counter for about 5 days. After that I pop them into the refrigerator to stop/slow down the fermentation process where they last for up to 9 months. When we polish off the last jar I repeat this process. The cost is next to nothing and the time commitment is 30 minutes max.

I know that sauerkraut isn’t amicable to everyone’s taste buds. Even though my husband, daughter and I love it, my son, the resident picky eater, does not. Emboldened by my sauerkraut success, I went on to try lacto-fermented salsa, pickles, carrots, beets, and a veggie mix based on this recipe. The salsa was the biggest success and now a staple in our house. Even the picky eater loves it.

Though I am a fan of “baby steps” when trying to implement healthy changes into a lifestyle, when I look back on my trepidation concerning cultured veggies I laugh. It is one of the easiest and most delicious endeavors that I have undertaken to date.

To learn more about how to make kefir click here. To learn how to make clutured veggies click here.

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Black Facebook Icon
  • Black Pinterest Icon
  • Black Twitter Icon
  • Black Google+ Icon