When I had the flu in December the Dr. prescribed Amoxicillin for what he thought was sinusitis. I took it for 10 days, and it didn't make any difference to what I was suffering. That convinced me it was a virus not a bacterium that made me ill. But if you've been on antibiotics you need to repair your intestinal floral, so I did some research on how to go about that. One highly recommended fix was to eat and drink fermented foods and drinks. Oh, they didn't mention wine. Too bad!
I bought some sauerkraut, but when I got it home I saw that it was labeled "pasteurized" and thought, Well, that's not going to do any good! I consulted Marcy who knows a lot about what to eat and she recommended a sauerkraut sold by Trader Joe's, a house brand. I bought a bottle and thought it was good, even though I'm not a fan of sauerkraut.
There are no Trader Joe's around here, but I have a new cookbook which has a recipe for home made sauerkraut.
I bought some sauerkraut, but when I got it home I saw that it was labeled "pasteurized" and thought, Well, that's not going to do any good! I consulted Marcy who knows a lot about what to eat and she recommended a sauerkraut sold by Trader Joe's, a house brand. I bought a bottle and thought it was good, even though I'm not a fan of sauerkraut.
There are no Trader Joe's around here, but I have a new cookbook which has a recipe for home made sauerkraut.
The recipe calls for about 2 lbs. of cabbage, so I went to the grocery store to buy some. Their cabbages were enormous! I bought the smallest. It was 5 and 3/4 lbs. So we've had lots of cabbage lately. I made a big pot of minestrone soup and loaded it with cabbage. We had Ichiban Salad. Today we had boiled cabbage combined with brown Basmati rice and mild Salsa, with just a wee bit of Sweet Italian sausage. It was very good! And then I cut up about 2 lbs (I was guessing) of cabbage
added the salt and caraway seeds,
and let it stand for a while. Then I massaged it until it wilted--those were the directions!
I know that cabbage is traditionally made in a crock. I don't have a crock but I have a crock pot and thought that would do.
The next directions said to put it in an airtight container and cover it with some of the reserved outer leaves. I did that.
Next step: cover it with a towel and secure that with a rubber band. O.K.
And finally, place it out of direct sunlight and keep it at room temperature for 24 hours, occasionally pressing it down with the back of a spoon. I put it in the downstairs bathroom, which has no window and is usually one of the warmest places in the house when the furnace runs--which has been most of the time lately.
After that I just need to let it ferment for 3 to 10 days and then store in the fridge. Well, let's see what happens! I'm a great fan of making food from scratch. We like to have a summer garden for fresh produce and preserving. As I said in the post about making our own pizza: that way we know we have REAL FOOD!