SAUERKRAUT is the easiest ferment to make. It’s the one I always recommend to someone new to fermentation. I’ve made kraut off and on over the past 35 – 40 years. My very first try at it was with an abundance of cabbage or more like a bumper crop from our own garden when we lived in northern Minnesota. I learned how to go about it from an elderly man……. Join me as I show you how I make my kraut.
About the Author
- Pamela Nelson
The Cedar Hill Chronicles is my place to journal about my day to day life. Living a rural life on 12 acres, I blog about traditionally prepared foods, organic gardening – where we grow far more than we can use and share with family, friends, and neighbors – fiber arts of knitting and weaving, furniture restoration, recipes from my kitchen – main dishes, desserts, cultured foods – and much more. We are a family that implements our own creativity and skills, instead of hiring out; we live a quiet and simple rural life. First and foremost, it is a life of faith guided by the Lord. Find me @ http://www.cedarhillchronicles.com
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