D.I.Y Sauerkraut

My journey into fermented foods has been slow. I have heard from friends about kombucha and the digestive benefits of bacteria, but I had yet to venture into the wild, Unknown land of bacterial kitchen science.

That at is until, I attended a "Fizzy Kitchen" cooking class by a Nelson local called Sally Reese. The minute the class started, I realised the fermented food prep is actually very simple and the benefits far out weigh what little time it takes to prepare them.

The result of y first class, was this,lovely jar of beautiful sauerkraut, now ready to sit on my shelf for weeks and weeks and get yummier and yummier.

She he gave us a recipe, but to save time, here is a link to the nourished kitchen recipe that is very similar-http://nourishedkitchen.com/homemade-sauerkraut/ .

I added 2 cloves garlic, a pinch of cumin seeds, a pinch of chilli powder, and a tsp of dried onion to add a Mexican zing to my kraut. I also line the jar with fresh sliced lemons.

Now, I wait the results of my labour. :)