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I have eaten Sauerkraut since i was about 10 years old. I must have been the only non-German 10yr old who loved Sauerkraut!

It’s been a part of my family since i met my step dad and his parents, and may i just say…

Sauerkraut and German sausages totally rock!

I have tried making it quite a few times but it has always involved a jar of pre-made kraut and a tonne of sugar… and it didn’t taste very good. I don’t know how my grandparents make it, but i think its canned or jar and then they tweek it, and sadly i have no knack for this method. Balancing those flavours is beyond me!

So i was absolutely over the moon when i discovered that real Sauerkraut is actually a lacto-fermented vegetable and be made quickly and simply (with a little muscle power) at home with either a little whey or extra salt – and NO sugar :

Nourishing Traditions and my Kraut!

Nourishing Traditions and my Kraut!

Sauerkraut – Inspired by Nourishing Traditions

Half a large head of cabbage, finely shredded (i used my food processor)

Half a tablespoon Caraway seeds

1 teaspoon Himalayan salt

2 tablespoons whey (or an extra teaspoon of salt)

Place all ingredients in bowl and pound until juices are released. Place into wide mouth mason jar and continue to pound until juice is at least 1 inch above the cabbage. Cap the jar and leave on your bench for 3 days. At this point you can place it in the fridge and start eating it… the flavour will continue to mature over time!

Meat basher works just fine.

Meat basher works just fine.

sk4

Kraut-man!!

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It’s the latest thing isn’t it, cultured veggies. Pete Evans is doing it… and well, he’s someone isn’t he? He copped a lot of flack a while back for activating his nuts, but that’s a whole ‘nother blog post!

CULTURED VEGGIES

We’ve been eating them, or their inferior cousins, for probably our whole lives and didn’t even know it.

Saurkraut, gerkins, pickled onions… that weird cauliflower/carrot/capsicum? veggie mix in a large jar that my Pop in Queensland eats every Christmas… whatever it is, it’s made appearances, you’ve seen it right? Unfortunately, most store-bought cultured veg has been made using either vinegar and/or sugar, and low-grade salt, rendering it almost entirely useless in terms of nutritional benefit.

Traditional cultured veggies were not just a means of preserving veggies pre-refrigeration, they were also a nutritional powerhouse. Full of good bacteria, probiotics and enzymes that aid digestion. They really are good for you and should be eaten daily! Not something to be forced down, but something that actually tastes good… like those yummy little piles of pickles you eat with your indian food… or that delicious morsel of Kimchi with your Korean BBQ. Honestly, awesome!

So i thought I’d start off easy and try and make something the kids might like to. Ginger Carrots it is then!

full to the brim with carrotty goodness!

full to the brim with carrotty goodness!

Cultured Carrots – Inspired by Nourishing Traditions pg. 95

(Fermented Fruit & Vegetables)

About 8 carrots (i think i got about 3 cups worth) grated

Half tspn salt

Half tblspn Ginger powder

3 Tblspns Whey* (read more about whey here)

Combine in bowl and pound with a meat mallet or other wooden implement.

Once the juice is released, pop into a jar. Make sure the carrots are pushed down under the liquid.

Pop on a lid and place in the kitchen somewhere for 3 days.

Now you can start eating it – and store it in the fridge!

 

Nicole

x

 

UPDATE: I got to taste these, finally!!! OMG they are totally yummy. Crunchy, a little bit salty, a tiny bit vinegar-y and 100% taste-bud-tingling. I want to eat all the carrots 😀

 

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