![]() Keep in mind that in order to reap the health benefits and amazing probiotics of sauerkraut, it needs to be raw. ![]() Even my kids have developed an affinity for it, and they get bit grumpy when we run out and I’m in the process of making more.Ĭonsidering the probiotic prowess of sauerkraut, I have a hunch our bodies are trying to tell us something. I’ve literally started craving it, and found myself sneaking bowlfuls here and there throughout the day. Since I popped the top of my first jar of homemade sauerkraut several months ago, I’ve been pretty much obsessed with it. I had a bit of an underlying fear that my homemade versions would turn into a mutated-cabbage science experiment, so I always pushed it to the bottom of my “to-try” list. I’ve never been a huge fan of storebought sauerkraut… I mean, I tolerated it in some recipes, but didn’t exactly crave it. Speaking of that, I can’t believe I’ve been afraid to learn how to make sauerkraut until now… ![]() Or when you pack a bunch of cabbage into a jar and it turns into perfectly tangy sauerkraut a week later. Or when you are able to make vinegar appear from mere fruit peels. Like when watch the cream you skimmed from yesterday’s milk suddenly turn into golden butter… There are some parts of homesteading that seem almost magical.
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