The red cabbage sauerkraut that Rose made recently is a beautiful thing, and we’re consuming it daily. It’s sour and it’s crunchy, and it’s complimenting many a meal here at the farm this spring, from potato curries through to our first home-grown roast pork dinner last weekend… here’s the last of the good stuff, moved out of the crockpot and into a jar in the fridge. What’s next for the crockpot? Hmm. Anyone tried Cima di Rapa ferments?
The Kraut is where it’s at
Kirsten Bradley, October 29, 2012
It looks beautiful, glowing. Well done Rose.
Graeme Sait talks extensively about how this stuff is really good for your gut flora and aids digestion (many cultures include a little of this or something similar (e.g. kim chi) with every meal for this reason).
If I recall correctly, it’s a “pre-biotic” supplying food for the good bacteria in your gut.
Yum! Must make some more Kimchi….
Reblogged this on urban soul farmer.
I’ve been making it for a few months now! We eat daily too! I have added things like garlic and ginger, yum. I’ve also made some with beets! (uncooked) yumyum:-)
Oh and also, make kimchi!
Yes we have, and do, and will!