I prepared my first batch of sauerkraut yesterday. I'm so excited! It's the beginning of this GAPS diet, to use the juice as a natural probiotic, adding a little to poultry or meat stock (which I will be making tonight).
All I did was slice a head of cabbage, add 2 tablespoons of Himalayan salt and knead it in a large bowl until the cabbage released enough juice to cover it. This process gave me such a wonderful feeling of homemaking, being able to nurture and nourish those that I love with just the products that came from the earth and my two hands. Words can't express my desire to make this natural diet a way of life, for the rest of my life.
The next step was to pack it into a canning jar so that no air was around the cabbage. Then I put a folded cabbage leaf on the top, pressing it down to keep the cabbage under the juice because the fermenting process in anaerobic and I don't want any mold growing on it. Then I put the lid on and covered it with a towel. I'll release some of the built up gasses (carbon dioxide, I think) every other day by loosening the lid, and the juice should be good to use in 5-7 days!
Here's a video and a pic:
Hey, great blog! On your last blog you posted about my father (THURSDAY, JULY 28, 2011), how do you know him? It made me laugh when you quoted him.
ReplyDeleteHi Sue,
ReplyDeleteIt's me, Rose, your former SIL. I have fond memories of your Dad and often think of things he said. I was surprised to see your name here, since I had a dream about you and Carol a couple nights ago.
I hope all is well with you and yours!