Wednesday, December 26, 2012


So, I am embarking on my latest culinary adventure. Fermentation. It seems that eating billions of bacteria is extra good for you. I touched the surface of this in my happy homemaker blog , but aside from a couple batches of coconut milk yogurt, there hasn't been much bacteria growing in my house (at least not on purpose). But, it's time to right that wrong. I think I've done a pretty good job of cleaning house (ie, most of the bad bacteria seems to be out of my system) and now I need to remember to add more of the good stuff. Well, rumor has it that rotten cabbage has lots of the good stuff!

Now, I'd love to add to this blog a laundry list of 100s of things that fermentation will make better, but my quick google search was vague. I think essentially you're increasing the good bacteria content in your digestive track which improves digestion, vitamin and mineral absorption, and basically, well obviously, improving life. And who (besides a few annoyingly happy people) doesn't need a better life.

I have made great strides in improving my digestion in the last 2 years. I think it's good to continue to fight the good fight.  Bring on the critters.  (BTW, there is an amazing New Yorker article from October this year that discusses bacteria and what our war on bacteria is doing to our bodies. According to the article we have 3 pounds of healthy bacteria chugging away in our bodies - helping "manufacture vitamins and patrol our guts to prevent infections; they help to form and bolster our immune systems, and digest food". Lack of these bacteria may cause a host of diseases.  I highly recommend the article)

Anyhow, bacteria yes. Let's rot some cabbage.

It's super easy to make. Chop some cabbage. Add some salt. squish it up for a while with your fingers. Add a bit of carrot and garlic. And then the sad part. Wait and wait and wait. For weeks!

So there is my sauerkraut story. I will be sure to let you know how it turns out. And BTW, those are shot glasses on the top. They are full of water and holding the cabbage below the brine level.    

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