Fermentation…part 2

I was inspired to make my own sauerkraut after our teacher said we should make some as our “homework.” I had actually been wanting to make my own sauerkraut for over a year, but I was worried that I would make myself sick. Leaving vegetables on the counter top for a few weeks just seemed like a bad idea to me πŸ˜‰ Plus, I didn’t know what sauerkraut was supposed to taste like. How would I know if it was safe or not?

The universe responded to my curiosity in the form of a poster offering a Fermentation Workshop for the very next Monday. I signed up and now feel that I can be a confident fermenter πŸ™‚

fermented veggies

In the workshop, we made three types of Lacto-Fermented Vegetables: Kimchi, Garlic Dill Green Beans and Sauerkraut. (See photo above)

They were simple to make, but most importantlyΒ delicious.

Check out these links if you are interested in some recipes and inspiration:


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s