I love fermented foods, especially sauerkraut. Fermented foods offer so many health benefits, they are yummy, and they extend the shelf life of veggies without having to can them.
I have tried various ways to ferment my own kraut. I even bought a beautiful stone crock must for making mounds & mounds of sauerkraut. Unfortunately, my crock does not come with a fitted top, so I had to improvise. Let me tell you the kraut story I will never live down:
One day, kept smelling "gas" in my kitchen. I live in an old house, built in 1950, so gas smells are always taken seriously. I called PG&E, and they had someone out within the hour to check. He came and smelled it too, but could not pinpoint a leak anywhere. After checking all the pipes and deeming the house safe, he left. I returned to the kitchen, and while walking into my pantry, I got a whiff again! I looked over, and there stood my crock with kraut in it. I lifted the towel, and realized it was the benign, but smell culprit!
Now I have discovered a fantastic, and non-smelly, way to make kraut. I love it because I do not have to worry about my kraut creeping out of the brine. All you need is a Mason Jar, and you can go from cabbage to kraut in 4-5 days! It also looks real cool, and fascinates little (and big) scientists, watching the bubbles as the concoction ferments!
I wanted to take a picture of our finished kraut, but this little bowl is all we had left when I went to take pictures. My kids ate it already. We are on our third batch.
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You can find all kinds of cool recipes on Kayleigh's website. I just cut up the cabbage, pounded it into a 1/2 gallon Mason Jar, added the brine water, and 5 days later we have crispy kraut. I put my jar in a bowl to catch any overflow.
You know how much I love SIMPLE.
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