When I came home from the Farmer's Market with four heads of Napa Cabbage, I knew there was some sauerkraut making in my future. If you've read my blog for a while, you probably know that my husband and I are big fans of lacto fermentation, and that I have a bit of a knack for pickle making. I also really enjoy ferments in the mid-winter months, and sauerkraut is one of them. Thing is, that sometimes plain old 'kraut can be a bit, well, plain. Sometimes you just want something a bit more zippy. A few years ago, Brian took the pile of green tomatoes that we harvested before the first frost, added the ingredients of salsa, and a little cabbage, and made … [Read more...]
Naturally Fermented Sauerkraut and Pickles
We have been inspired for years by "fermentation revivalist" Sandor Ellix Katz, the author of Wild Fermentation, The Revolution Will Not Be Microwaved, and most recently, The Art of Fermentation. Way back in 2000, my husband came across a small fermentation zine written by Sandor. That zine launched Brian into full-scale fermentation mode for a number of years. I can't even count the number of strange fermented foods that resided in my fridge and on my table for a time. While we have not continued to ferment with such wild abandon, there are a number of fermented foods that continue to play a regular part in our lives: sourdough bread, homemade wine, goat cheeses, salami, sauerkraut, and … [Read more...]
