Does the thoughts of making homemade, raw sauerkraut overwhelm you?
Do you have visions of fermenting moldy cabbage filling your house with smelly fumes and sending your family screaming for the door? Those thoughts used to haunt me, as well. Well, maybe, it wasn't quite that dramatic! But I sure was overwhelmed by the idea!
What if it spoils and I don't know it? What if It gets someone sick? And so on. Then I learned how simple it can be and how it was used for many years in the past successfully, as the primary method of food preservation. Lacto fermented foods were also served with each meal as a way to aide digestion.
Before I learned this probiotic rich method of preservation, I just didn't know what my sweet family was missing out on. I had no idea that adding raw fermented foods to our diet could boost our immune systems, do wonders for digestion, heal eczema and make a way for our bodies to synthesize B vitamins stored in our liver, along with so many other amazing things. I also, didn't realize how simple making it could be. And, with very little aroma ;)
There are lots of methods out there, but what I love about making sauerkraut this way, is it's simplicity. You can make one jar or one hundred and you will get the same results!
Watch the video we made below to see just how simple it is. And don't let the knife swinging scare you. I tend to talk with my hands :)
A dedicated mother and wife who has a passion for everything healthy and gift for simplifying that knowledge and making it applicable for others.