|Millie pounding the cabbage with her lil' fists (this helps to release the water from the cabbage for the brine)|
|Taking a look at her work...|
|Quite possibly the most feared kitchen utensil- the mandolin (notice no safety feature...) used to slice the cabbage.|
"The process of fermenting foods- to preserve them and to make them more digestible and more nutritious-is as old as humanity."according to journalist, chef, nutrition researcher, homemaker and community activist, Sally Fallon.
We eat Sauerkraut with everything and on its own out of the jar/crock. I make it each fall to go along side our heartier meals (perogies, sandwiches, cheese trays- amazingly good in sausage on a bun!!).
Sauerkraut is also a snap to make, you just need the time it requires to cut and beat the cabbage. Only salt and cabbage goes into this recipe, the rest is science! Find the recipe here from the book Wild Fermentation by Sandor Ellix Katz.