Homemade sauerkraut May 11, 2020

I found a very large head of green cabbage in the farm-share basket of organic vegetables delivered weekly from Mlango Farm. After using some in salad and in soup, there was still some leftover. So, as the saying goes, “If someone gives you cabbage, make sauerkraut.”

In searching for recipes, I was interested to learn that sauerkraut, because of the fermentation process, has more probiotics than yogurt (which is good for our gut).

I associate sauerkraut with Holland and Germany. Dad liked sauerkraut. Is it because of Czech roots, because of living near Germans growing up in eastern Kansas, or simply because a lot of cabbage grew in the garden on the farm?

If you’ve never tried to make sauerkraut and want to give it a try, here is what guided my first attempt. My jar of sauerkraut has been fermenting now for three days on the top of the frig. I look forward to lifting the cloth covering tomorrow and giving it a try. If tasty, I will be able to say I learned at least one new useful thing during this quarantine period.

Here is some inspiration if you want to trying adding ginger or a carrot. Apparently, you could also add an apple, but I think a carrot would add nice color. I’m sure there must be many other possibilities…

Eat well (fresh and organic wherever and whenever possible). Stay healthy. Be creative and resourceful. Be compassionate. And keep sharing.

May 2020


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