Living Foods: Sauerkraut

by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles @insideawareness.com

Sauerkraut

Growing up eating Sauerkraut it has become one of my favourite ways to get natural probiotics.  My first father-in-law was originally from Estonia who lived in Sweden for many years before immigrating to Canada.  Sauerkraut for him was a staple at any feast that included turkey.  It made the holidays eating more digestible and tasty.  Probiotics need food to survive in ones gut so it was a match made in heaven!

The first holiday I spent with his family was a surprise.  It began with pickled herring followed by a course of turkey and sauerkraut with oven roasted potatoes.  To my shock it was followed by another full course of ham with red cabbage and mashed potatoes.  Of course there was rich desert to complete the meal.   Future holidays for me meant smaller portions knowing that more was to come!

I loved learning how to make foods from scratch and found out how to pickle herring and make sauerkraut.  A skill not used for many years with the convenience of buying pre-made products.  Recently searching for sauerkraut at the grocer with my son we came across a brand that was on the shelf located by the kombucha.  There was a line of ‘krauts that had many interesting ingredients such as: kelp, ginger, turmeric, etc.  We decided to try one and do a taste comparison to regular sauerkraut.

We picked out the one with kelp, shown in the bowl above.  The colour did not have the nice deep yellow colour I am familiar with.  The taste was underwhelming.  It did not have the tang that is so much a part of the sauerkraut experience.  I realized then that I could probably get back into fermenting some simple ‘krauts myself that would be more cost-effective for us.  With the crock pot long gone I explored on-line for ways to move forward with this idea that would be efficient for my lifestyle.  I decided upon some lids that could be put onto wide mouth mason jars I already had.

 

The first batch was started June 28th, ’18.  It was quick and easy and I look forward to giving these a try in two or so weeks.  I have never had red cabbage sauerkraut yet excited to try when it has fermented.  Each of these jars hold one small cabbage!  If all goes well I will be able to compare the two.  Once I feel confident with this new system I will begin to create using ginger, turmeric and other favourite compatible living foods.

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Here are the lids I purchased.  It came with a pump to burp the jars that makes it easy and  efficient.

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