No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
I am so pumped up....I just started two quart jars of sauerkraut! At first I just was layering salt, then shredded cabbage, then salt...and I got the jar all filled up that way and then thought....hmmmm....I'd better make sure this sounds right. So I watched the Matt & Angela fermentation video and made the saline and topped it off with that. I was pounding it down and it was making quite a bit of its' own juice. I just have regular lids on these, but I hope when hubby gets home he can drill a hole for me in a canning lid jar and I can insert the airlock and cork that I had purchased.
Earth Mother, do you salt the recipes below. I really want to do this but I am wondering if I should because I have blood pressure issues.
3 small white cabbages
Am making lots of fermented veggies.....and loving them!!! Just one question?...what do you do with the left over elixir after your through consuming the veggies.....seems a waste to throw it out. Any suggestions other than drinking it? Tks!!!
I'm told that adding horseradish leaves to pickles (particularly cucumber pickles) will keep the pickles crisp. I haven't been able to find any horseradish leaves. Does anyone have any suggestions as to where I can get horseradish leaves (of course, on-line, or else in New York City)