I have fermented foods off and on for a while, but for some reason haven’t gotten around to making sauerkraut yet. (Could have something to do with irrational prejudices left over from childhood!)

I now have a nice batch of dill-sauerkraut fermenting in the kitchen, and it should be done sometime next week.

Above is a nice little video on how to do it, with more information at the Kitchen Gardeners International website.

Fermented food tastes great, is richly nutritious, and is easily digested and made use of by the body. When I ferment it myself, I find that it creates a deeper sense of connection with my food, body and life in general, and is fun and easy to do as well.

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