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Sunday, January 16, 2011

How To Make Sauerkraut

Sandor Katz has written a couple of very important books and is the demonstrator in the video below. One of his books Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is a must have guide to creating fermented foods the way our ancestors did. The process of fermentation was used to preserve food but at the same time this process increases enzyme and nutrition content while also making the food more digestible. The fermentation of food also neutralizes antinutrient factors in many vegetables and grains. The helpful bacteria found in these foods help to form our immunity to disease. In modern day society most of our food is pasteurized...even food that was once fermented...such as commercial saurkraut, pickles, beer....etc. We need to empower ourselves with this knowledge in order to stay healthy during challenging times. I finally found a supplier of fermented cultures and equipment which I have since become affiliated with. Check it out and learn all you can about fermentation.......and its FUN!
Cultures for Health

Watch Sandor Katz make sauerkraut and see how easy it is

Another Book you may be interested in that has a large chapter on fermentation is....Nourishing Traditions. Its a classic and is the Bible for those who want to learn about traditional healthy cooking 

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