I Popped the Cranberry of Fermentation...

first sauerkraut

I Popped the Cranberry of Fermentation


Threw in an Apple or Two

That's correct, my first fermentation of veggies!  Sure I have made yogurt, cheeses, and other fermented foods but this was my first attempt making "kraut."  Isn't the deep pink color pretty?!

I have eaten plenty of fermented veggies over the years and I figured it was time to stop being lazy in the kitchen and start making my own.

Now I confess, I did not follow a recipe.  I prefer to do things my way, figure it out as I go sort of method.  Those who know me are not shocked by this confession of being a "do it my way" kind of girl.

I put myself into a shredding frenzy with my loyal kitchen friend, the metal cheese grater! I grated:  beets, carrots, celeriac, turnip, rutabaga, cabbage, and apples.  Then I chopped up frozen cranberries.  All the goodies, except the apples, were from the Kent Family Growers.  Thanks Dan & Megan for contributing to my kitchen frenzy!

prepping kraut

When I finished grating I had a huge stainless steel bowl of grated veggies.  I added 3 tablespoons of unrefined, Celtic sea salt and got to kneading the colorful mess.  I mixed and kneaded with my hands for 10 to 15 minutes and then let it sit for 1 1/2 hours.

At this point I decided to read a recipe to see how I was doing winging it in the kitchen.  Well, I read to salt the cabbage and let it sit before adding the other veggies.  Whoops, too late for that.  No sense crying over spilled milk.  I got in gear, cleaned the table of renegade shredded veggie pieces and did up the dinner dishes.

Then I:

1.  stuffed the salted, grated veggies into my new German fermentation crock,

2.  made certain the liquid covered the veggies,

3.  placed my whole cabbage leaves on top,

4.  set the clay weights in place,

5.  put the lid on,

6.  and added water to the trough around the lid.  This water must be kept in the trough the whole fermentation period.  I was on this water "watch" like a Mom watching her babe!

DONE, finished!  Now I just had to wait patiently for 8 days to see if my method of doing things created anything tasty and edible!

28 Days Later 

happy face sun

OK, another confession:  I actually waited the full 28 days, no peaking!  That's more than I can say for Christmas presents as a kid. Yeah, sorry Mom, nothing you can do about it now.  'Ya should have hid them better.  I only peaked at one per year; honest.

So, back to the root veggie kraut.... It turned out fabulously.  Pretty pink, crisp, and tasty. The longer ferment time allows for growth of full spectrum gut microbes. You want this to happen!

My Favorite Way to Eat It?

Well, right out of the jar... but, when I am feeling like putting a bit more effort into the meal or snack I add grated, raw slaw and goat or sheep milk feta to the pile of veggies.  Then I top with lots of yummy, raw, organic walnuts and feast away!

This has to be the nectar of the Gods and Goddesses!  If not, I will ferment my hat and eat it!

Interested in learning to ferment?

Add your name to the Local Living Venture's mailing list.  They just held a fermentation class on Thursday, January 30th.  Why am I taunting and teasing with a class that is now over?   Because it was full and had a waiting list!  This is a good sign that it WILL be offered again.  Go ahead, sign up for their email notifications,  and get notified when all sorts of fun, food classes are being taught!

From their website, http://www.sustainablelivingproject.net/

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Be well, eat good food, have fun, & love ... Paula

"Cooking To Transform Your Health" Class

Cooking to Transform YOUR Health!!!

Free Weight Loss Report: email me  pyoumell@gmail.com  

The benefits of Health Counseling in a group class, at a group price! 

Class Dates:   Sunday: January 20th, Saturday: February 2nd and Feb 9th, 2013   

Time:  3-5 PM    1st Class, 1/20/13, will run until 5:30 PM

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Class Content: Whole Food Nutrition with Creative cooking Getting sugar and processed foods out of your diet, Cleaning out your kitchen and creating a healing cooking space, Learning to read labels / shop for healthy food / eat out and eat healthy, The Importance of eating locally / seasonally / organically and its positive impacts, Adding movement to your life for longevity Reducing stress and making room for life Whole health living and much more!

Benefits to you when you live this Whole Health Lifestyle:  Better kitchen confidence & cooking skills Lose weight, Feel great, look great Sleep better, Have more natural energy Improve your fitness Feed yourself and your family nourishing foods so everyone benefits! Detox the body, repair damage and inflammation, decrease and prevent symptoms of disease

Decrease risk for cancer, autoimmune disease, cardiovascular disease..... any disease

Brain functions better, memory and intelligence are enhanced

Improves moods, patience levels

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Curbs cravings for unhealthy foods Improve your health and healing for your entire lifetime! And so many more positive health impacts! What you will receive from this class:     6 ½ hours of class time Email support between sessions

Educational emails with attached handouts after every Saturday class Educational emails every Monday with attached handouts to enhance the class experience

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Whole Health perspective around food, cooking, and life style choices Take your health back into your own hands with education, guidance, support and being held accountable for making personal change.

Class space is limited; call now to reserve your space in your cooking, health and healing class!  Client testimonial:  I have worked 1 on 1 with Paula, every two weeks, for 10 months.  Her knowledge of health, nutrition, healing and how to make lasting lifestyle changes is amazing.  I knew, going into this process that the change had to come from me, I had to be committed.  She has given me the tools to make better choices and create change I can sustain for life.  My health and happiness have truly improved!  D. Marshall


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