Raw, Wild, Fermented Sauerkraut
Just a quick post about our latest fermentation project. We’re
making raw, wild fermented sauerkraut using purple cabbage mixed with small
amounts of coconut sugar, Himalayan pink salt, and Bragg’s apple cider vinegar.
No pre-packaged probiotics or vegetable starter.
The salt, sugar, and vinegar
should create a lactic-acid-rich, anaerobic environment that will produce
tangy, crunchy, enzyme-loaded kraut in about a month. I’ll let you know how it
goes.
We’re also making our own household cleaner. We got a big
box of oranges a week ago and have been putting the peels in a giant glass jar
filled with white vinegar. After a couple of weeks, the orange oils will have
all merged with the vinegar, making a totally natural, orange fragrant cleaner
for windows and the kitchen.
This jar packed with orange peels looks so insanely
beautiful on the kitchen counter next to our scoby hotel that I’ll almost hate
to strain it and bottle the vinegar.
We’re also sprouting broccoli seeds as a change from the usual
daikon and alfalfa sprouts. I’m told you either love or hate broccoli sprouts.
I’ll have an opinion on that in about a week.
48 days until spring.
Barbie xo
