Wednesday, October 28, 2009
I've been reading a cookbook called Nourishing Traditions by Sally Fallon for a while now. The cookbook is focused on eating traditional foods-real food if you will. The book teaches you how to cook with traditional fats, cook meat, grains, and vegetables. One of the specialties of the book is how to add fermented foods into your diet. Fermented foods are so good for you and add to your health. I ventured to try making some sauerkraut because it has few ingredients-- plus it tastes good.
It will have to sit at room temperature for 3 days before I move it to the fridge. I can keep it in the fridge and start eating it on the 4th day but I'll probably wait a few extra days as it improves with age.
1 Medium Cabbage shredded
4 Tbsp. **Whey
1 Tbsp. Caraway seeds
1 Tbsp. Sea salt
Add cabbage, caraway seeds, whey, and sea salt in a bowl. Pound the cabbage in the bowl with the wooden mallet for about 10 minutes until the juices are released. Squish all the cabbage in a wide mouth jar until there is about 1" of juices covering the top of the cabbage. Let it sit at room temperature for 3 days then move to cold storage.
**Whey is easily homemade by letting whole milk yogurt separate all day long. If you take a quart of yogurt and put it into a strainer lined with cheesecloth over a bowl the whey will separate into the bowl during the course of the day. Whey will keep in the fridge for several months. The Yogurt will make a cream cheese which also lasts for several weeks in the fridge.