I Popped the Cranberry of Fermentation

and

Threw in an Apple or Two

That's correct, my first fermentation of veggies! Sure I have made yogurt, cheeses, and other fermented foods but this was my first attempt making "kraut." Isn't the deep pink color pretty?!

I have eaten plenty of fermented veggies over the years and I figured it was time to stop being lazy in the kitchen and start making my own.

Now I confess, I did not follow a recipe. I prefer to do things my way, figure it out as I go sort of method. Those who know me are not shocked by this confession of being a "do it my way" kind of girl.

I put myself into a shredding frenzy with my loyal kitchen friend, the metal cheese grater! I grated: beets, carrots, celeriac, turnip, rutabaga, cabbage, and apples. Then I chopped up frozen cranberries. All the goodies, except the apples, were from the Kent Family Growers. Thanks Dan & Megan for contributing to my kitchen frenzy!

When I finished grating I had a huge stainless steel bowl of grated veggies. I added 3 tablespoons of unrefined, Celtic sea salt and got to kneading the colorful mess. I mixed and kneaded with my hands for 10 to 15 minutes and then let it sit for 1 1/2 hours.

At this point I decided to read a recipe to see how I was doing winging it in the kitchen. Well, I read to salt the cabbage and let it sit before adding the other veggies. Whoops, too late for that. No sense crying over spilled milk. I got in gear, cleaned the table of renegade shredded veggie pieces and did up the dinner dishes.

Then I:

1. stuffed the salted, grated veggies into my new German fermentation crock,

2. made certain the liquid covered the veggies,

3. placed my whole cabbage leaves on top,

4. set the clay weights in place,

5. put the lid on,

6. and added water to the trough around the lid. This water must be kept in the trough the whole fermentation period. I was on this water "watch" like a Mom watching her babe!

DONE, finished! Now I just had to wait patiently for 8 days to see if my method of doing things created anything tasty and edible!

28 Days Later

OK, another confession: I actually waited the full 28 days, no peaking! That's more than I can say for Christmas presents as a kid. Yeah, sorry Mom, nothing you can do about it now. 'Ya should have hid them better. I only peaked at one per year; honest.

So, back to the root veggie kraut.... It turned out fabulously. Pretty pink, crisp, and tasty. The longer ferment time allows for growth of full spectrum gut microbes. You want this to happen!

My Favorite Way to Eat It?

Well, right out of the jar... but, when I am feeling like putting a bit more effort into the meal or snack I add grated, ra w slaw and goat or sheep milk feta to the pile of veggies. Then I top with lots of yummy, raw, organic walnuts and feast away!

This has to be the nectar of the Gods and Goddesses! If not, I will ferment my hat and eat it!

Interested in learning to ferment?

Add your name to the Local Living Venture's mailing list. They just held a fermentation class on Thursday, January 30th. Why am I taunting and teasing with a class that is now over? Because it was full and had a waiting list! This is a good sign that it WILL be offered again. Go ahead, sign up for their email notifications, and get notified when all sorts of fun, food classes are being taught!

From their website, http://www.sustainablelivingproject.net/

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Be well, eat good food, have fun, & love ... Paula

Gut Bugs are Essential for Whole Body Health

We hear it all the time, gut microbes are essential for the health and healing of the whole body, not to mention prevention of everything from colon issues to depression and cancer. Natural medicine has encouraged fermented foods forever, mainstream medicine is finally catching on!

Although the mainstream medical recommendation is for a fecal transplant?? Are they serious? Transplanting someone else's poop into my colon. Sounds like fun... http://en.wikipedia.org/wiki/Fecal_bacteriotherapy

How about eating 100% whole foods to heal current problems and to prevent further health issues AND try eating raw, fermented foods to replenish the gut bacteria?

Science is "proving" that having healthy microbes in your gut is what keeps the immune, nervous, gastro-intestinal, and skin healthy. Gut health is an indication of complete body health, right down to each individual body cell. (It is that body cell health thing again. If you have sat through one of my whole food healing workshops, you hear about healing your body cells!)

Whole foods are full of fiber and nutrients that feed the gut bugs you want to proliferate in your gut. Feeding the gut bugs healthy, whole foods keeps you healthy. A fine example of a mutualistic relationship between humans and bacteria.

Above is a picture of a recent lunch I made for myself:

1. My beloved beets, grated raw, from the Kent Family Growers,

2. Topped with Hawthorne Valley Raw Sauerkraut, Nature's Storehouse in Canton carries this,

(Wild Brine Dill and Garlic Sauerkraut Salad from the Potsdam Food Coop is a tasty choice as well!)

3. I then topped it with raw sunflower seeds, walnuts, and pumpkin seeds (yeah, I forgot them in the picture!),

4. Raw, Fermented, Wild Brine pickles and pickled garlic from the Potsdam Coop,

5. Local, full fat yogurt from Prosper's Farmstead Creamery, North Lawrence, NY.

End results:

Yummy lunch full of fiber to feed the gut microbes AND the sauerkraut, pickles, and yogurt are loaded with good, gut building bacteria to replenish mine. (Remember, fermented pickles and sauerkraut must be raw. If you heat can it after fermenting to store on the shelves, you are killing the gut microbes.)

Do your gut and whole body health (Your body cells; it is the body cell thing again!) a favor: Eat good gut bugs for lunch!

Natural Health Education Blog