Making Sense of Things

Posts tagged with vegetables

• 12 February 2012 - How to make sauerkraut and cultured vegetables at home

  Recently we’ve tried making our own sauerkraut. It’s so incredibly easy and healthy that it seemed silly not to try and of course, share it with you! This post shares two methods – with salt and with whey. The kefir whey version is quicker to ferment and ready for eating.

  What is Sauerkraut?

  Sauerkraut literally means ‘sour cabbage’ in German – it is naturally fermented thinly sliced cabbage. It has a distinctive tangy flavour and is often used on hot dogs, as a condiment to meals but also much more… as an ingredient in soups, salads and sandwiches too, for example.

  Its flavour and preservation is a result of lactic acid that forms when the bacteria, the cabbage’s natural flora, ferment the sugars in the juice that is extracted from the cabbage by adding salt. You may remember the lactic acid explanation when we fermented butter too!

  There are many … Read the rest