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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