Springy Kraut

To make my homemade root veggie kraut lighter and more spring like, I do this:

On plate, place a pile of kraut to please your appetite.

Add tiny chunks of 1/2 apple or grate 1/2 apple.

Add 1 stalk of celery, chopped into bite sized pieces.

Walnuts to please...

Sheep milk feta

This is it, before I piled it onto plates and added the feta and walnuts. I also grated a carrot and a hunk of my beloved celeriac into the root veggie kraut.

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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