I grew up with sauerkraut – it showed up regularly at our house alongside pork chops on top of platters of mashed potatoes. But it was only recently that I became aware of its health properties.
Tag Archives | fermentation
Instead of soaking the mustard seeds in the traditional wine, beer or vinegar, choosing whey or pickle brine introduces the health benefit and keeping qualities of lactic acid bacteria into your condiment.
When you culture a food, naturally occurring bacteria convert the sugars in the food into lactic acid or alcohol – both of which prevent spoilage.
Kombucha is crisp, refreshing, bubbly, tangy and leaves you with a feeling of well-being – and when you make it yourself, it can end up tasting even better than the stuff you buy in the store.
Making your own kraut is easy, inexpensive, and uses ingredients and equipment you can easily source, if not already on hand. The biggest commitment is time, and almost all of that is inactive.