Sometimes we struggle to use a whole cabbage, and knowing how good fermented foods are for you I have been meaning to explore making sauerkraut for quite a while.
The other day I went online and ordered a 3L ceramic fermenting pot. Mad Millie brand, I am very happy with the quality of the pot, it's handmade and I love the bright green of the pot. So cheerful! The ceramic weights are perfect and its such and old simple traditionally designed item. It has a water well around the top to seal it, and a little vent so it automatically "burps" itself.
The other day I went online and ordered a 3L ceramic fermenting pot. Mad Millie brand, I am very happy with the quality of the pot, it's handmade and I love the bright green of the pot. So cheerful! The ceramic weights are perfect and its such and old simple traditionally designed item. It has a water well around the top to seal it, and a little vent so it automatically "burps" itself.
I know you can ferment veggies with what ever is on hand but I actually don't have any containers big enough to hold a couple of litres of food, which are already not being used. I decided it would easier with purposefully designed equipment and after searching online I settled with the "mad Millie" pot. It will be something I use forever I can see already.
This link and instructions popped up into my news feed and it really is delightfully simple.
Milkwood: making simple sauerkraut with whatever greens you've got.
I love that it's broad, it uses ingredients on hand, there is no need for specific starters as some places mention and that it encourages a variety of different kinds of vegetable ferments. Which works for me! I'm always looking for ways to use up left over bits and bobs, and I have since discovered I am completely in love with sauerkraut. Crunchy, salty, sour, soft and squeaky. Incredibly delicious.
One more simple skill under my belt. Do you make fermented veggies? Is it on your "to do" list to try?
Much love,
Emma
This link and instructions popped up into my news feed and it really is delightfully simple.
Milkwood: making simple sauerkraut with whatever greens you've got.
I love that it's broad, it uses ingredients on hand, there is no need for specific starters as some places mention and that it encourages a variety of different kinds of vegetable ferments. Which works for me! I'm always looking for ways to use up left over bits and bobs, and I have since discovered I am completely in love with sauerkraut. Crunchy, salty, sour, soft and squeaky. Incredibly delicious.
One more simple skill under my belt. Do you make fermented veggies? Is it on your "to do" list to try?
Much love,
Emma
