Lacto-Fermented Sauerkraut
For those of you reading this, thanks for not giving up on me. I am sorry for the lack of posts. I haven't been in the kitchen much this summer. We don't have central AC, so we only turn on our window unit in the bedroom at night for when we sleep, and it is just too dang hot during the day to feel like cooking anything. But I miss writing, and I have so many things to tell you. I will post tomorrow about my garden. I harvested my first brandywine tomato today and it is a beauty! I have been on a fermenting kick lately. My journey started by reading about all the benefits of fermented food. The process of lacto-fermentation is where veggies and a simple brine of salt, water, and naturally occurring vegetable juices are left to sit out at room temperature. As the food ferments. lactic acid is created which preserves the food in place of using large amounts of vinegar. The finished product will keep for months in the fridge (if it is not eaten up right away), and will develop f...