The red cabbage sauerkraut that Rose made recently is a beautiful thing, and we’re consuming it daily. It’s sour and it’s crunchy, and it’s complimenting many a meal here at the farm this spring, from potato curries through to our first home-grown roast pork dinner last weekend… here’s the last of the good stuff, moved out of the crockpot and into a jar in the fridge. What’s next for the crockpot? Hmm. Anyone tried Cima di Rapa ferments?
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It looks beautiful, glowing. Well done Rose.
Graeme Sait talks extensively about how this stuff is really good for your gut flora and aids digestion (many cultures include a little of this or something similar (e.g. kim chi) with every meal for this reason).
If I recall correctly, it’s a “pre-biotic” supplying food for the good bacteria in your gut.
Yum! Must make some more Kimchi….
Reblogged this on urban soul farmer.
I’ve been making it for a few months now! We eat daily too! I have added things like garlic and ginger, yum. I’ve also made some with beets! (uncooked) yumyum:-)
Oh and also, make kimchi!
Yes we have, and do, and will!