Adventure in Sauerkraut

So a few weeks ago, I thought I would try my hand at making my own sauerkraut. I have long heard about the health benefits of eating real lactofermented sauerkraut. Benefits such as it being an immune booster due to vitamins produced and healthy lactobacteria that can colonize your intestines. Also that it can help to fight cancer, and aid digestion.

I shredded a head of cabbage, washed the shreds, then put it in a large bowl with about 2 tablespoons of sea salt. I mixed it all together and let it sit for about 30 minutes. Then I packed it into a crock, really jamming it down, and added the water that had been released while it was sitting in the bowl. The water didn't cover the cabbage, so I added some filtered water until it was submerged.

Then I put a dish in the crock in order to keep the cabbage under the water, placed the lid on the crock, then put it on top of my refrigerator. Every few days I would take down the crock to skim off any scum that was developing. There was a bit of it, always white, which I have read is a perfectly normal occurrence during lactofermentation.

Several weeks later, it was time to try the kraut. It was delicious! Definitely tangy and sour, and a bit salty. One thing that really surprised me was the fact that it was very crunchy! I had thought it would get all mushy, but it didn't.

So I have been having a little sauerkraut each day for the past few days. I can't say I feel different yet, but at least I feel like I am giving my body a boost while eating something yummy!

Lactofermented Borscht

I found this article about the real way to make borscht through lactofermentation, and a delicious-sounding brisket recipe. I think I may try it!

http://mayanotinsider.com/lactofermented-borscht-pesach/