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A NEW SAUERKRAUT RECIPE - AND NATURAL FERMENTATION

The first time I made Sauerkraut, I was not really sure what I was doing, and although it did taste good, this new recipe is way better.  With this recipe, I followed the directions from this Youtube video 1 and 2.  A great instructional video for those first learning about Fermentation using Kefir Whey.  I did use different seasonings in mine so I will post a step by step process of making Fermented Sauerkraut With Kefir Whey.

We have really been enjoying our homemade Organic Kefir milk, and after reading about the many health benefits of Kefir and the Whey, I began straining the Kefir Milk to collect the natural Whey, which we keep stored in the refrigerator.  To better understand what Kefir Milk and Kefir Whey is, here is a link with great information.

By the way, it is one year later now that we have been making Organic Kefir Milk – as a result the grains grow like crazy. I have probably given away at least 20 batches of Organic Kefir Milk grains to people in my community. I so believe in passing on health and goodness through knowledge, recipes, and even sharing extra garden vegetables, to any and all that are in need. For me, life is about sharing – it gives no greater joy don’t you think?

Ingredients:

4 cups of shredded Organic Cabbage

1 cup of water

2 tsp. Sea Salt

2 Tblsp. Kefir Whey

1/2  tsp. dried Dill

1/2 – 1 tsp. Celery Seed (to taste)

I used a food processor to shred the cabbage.  Then place the cabbage in a bowl, add the dill and celery seed, tossing to mix.

Then I used a plastic cup (not the greatest tool, however, it did seem to work) to pound down the cabbage.  Pound down the cabbage for about 4-5 minutes.

Then fill a sterilized quart sized jar with the pounded cabbage, and pack it down hard into the jar:

To the one cup of water add the salt, and Kefir Whey, stirring well.  Pour over the pounded cabbage to fully cover the cabbage in liquid.  If a little more liquid is needed, add a bit of extra water.  Put on the lid, loosely, and let sit on the counter for 3 days.  (the Kefir whey will speed up the fermentation process)

Note:  I made the Fermented Sauerkraut at 12:00 p.m.  By 5:00 p.m. there were already bubbles at the top of the liquid – a good sign!

And here we are:  3 days later:  Beautiful Fermented Sauerkraut:

This Sauerkraut is surprisingly delicious.  In just 3 days – the flavor is fully developed, it is not too salty, the texture is perfect (thanks to my Cuisinart Food Processor – if you have a food processor – do use it). The dill and celery seed gave nice flavor to the Sauerkraut.  I could not be happier with how this turned out – so so so so good!  I can’t wait to get a second batch on the go! :)   (once fermented, keep refrigerated)

After the success with Fermented Sauerkraut, I had to try Fermented Salsa:

The recipe I followed came from Shannon of Nourishing Days.  This batch was just freshly made – we can’t wait to try it in a few days. I made this with just a couple of changes:  I added a 1/2 of a large Jalapeno pepper finely diced, omitted the Cayenne Pepper and rather than use a food processor, I chopped all of the ingredients for a chunkier Salsa. Also, I increased the Cilantro, being the Cilantro freak that I am I just could not resist.

After three days we tasted it:

This salsa is so delicious – I think this will be the only way I make salsa from now on.  Thanks for sharing your recipe Shannon, we love it!

Here is our Fermenting counter:  (with a batch of Kombucha tea in the works)

We love how we feel eating naturally fermented foods.  Not only is it super healthy for you, it actually makes your tummy feel great!  :)   (next I want to try fermenting other vegetables, so will keep you all posted on how that turns out)

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