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

Home made sauerkraut

After only 12 days of fermenting green cabbage here is this wonderful tasting mild sauerkraut with a nice taste and colour.

I am familiar with a stronger tasting sauerkraut yet now recognize that a milder flavour has more appeal.  If I had left it to ferment longer I imagine the taste would be stronger.

Now I am excited to try fermenting another batch experimenting with another favourite flavour.  Today I intend to add some fresh ginger together with the cabbage to explore the two flavours together.

Until that’s ready though I am enjoying adding this sauerkraut to foods that wouldn’t be the same without it now.  Not a regular connoisseur of smokies I now find them irresistible with the combination.

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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.

• Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook – Mold Free