|Harvested garlic before cleaning|
|Drying the garlic|
I give away quite a bit of produce to my family & the guys at work. My daughter is starting to make baby food for Jaelyn, who just started eating solids so she got the summer squash. No one wanted cabbage, so I decided to try making sauerkraut. I have never ate it so it was all new to me. I have preserved foods in many different ways, so fermentation is now added to my list. I went to Sandor Ellix Katz's website Wild Fermentation to get some instruction on how to proceed. It really is very easy. This time (yes, there will be a next time), I made plain sauerkrat. Just cabbage. The next batch I will be more creative and maybe add carrots & apples. I love that it can be stored for months in a cool room or canned if you want. Cannning does kill the "aliveness" though as Sandor says. Fermented foods are great for your digestion.
|Cabbage ready to be covered for the fermentation process.|
So if you grow cabbage or pick some up at the Farmer's Market or your CSA, try making some sauerkrat.