 Gut shots and kraut pounders. A couple of words I didn't think would probably ever enter my vocabulary until a few years ago. Doesn't sauerkraut just come in a jar? Isn't that, that stinky stuff that goes on roast beef sandwiches? Cabbage? Bleck! I wasn't a fan of sauerkraut in the least, at least the stuff that I saw at Costco being piled on hot dogs and the yellowish stuff out of a jar for on top of St. Patrick's day corned beef. And if your wondering what a gut shot is.... its kraut juice in a shot glass (just had to put that out there.) I'm here to tell you that REAL fermented sauerkraut doesn't taste like that stuff at all. Its actually good! About 5-6 years ago I encountered traditional cooking. A way of cooking that uses traditional preparation methods for things like grains, vegetables and meats. Some of these methods might not seem so strange like dehydrating meat for jerky. Fermenting bread dough and vegetables was a new thing to me though. The fermentation process, whether it be bread our sauerkraut adds nutrition to the foods, helps to pre-digest some things our bodies are not so great at digesting and helps with our overall health. Live fermented vegetables add probiotics to our gut which helps us have healthy digestion. It is said that health starts in the gut! These forms of food preservation were used until the Industrial Revolution making them quite normal in every day life. Over time that changed and these methods were lost and set aside. With so many gut related health issues in the news (think Chrons, IBS, ulcerative colitis) its no wonder that these traditional methods are coming back. So its time to throw out that jar of store bought kraut and meet the real stuff!  Plain sauerkraut Recipe2 medium to large green cabbages (purple cabbage works too, a bit spicier!) 9 tablespoons of good quality sea salt 1.) Remove the outer leaves of your cabbage to insure cleanness. 2.) Shred cabbage with a food processor shredding blade, knife, or traditional cabbage shredder. 3.) Add sea salt to shredded cabbage. Blend in well. 4.) Pound the cabbage to help speed the release of the the cabbage juices. When cabbage is juicy pack into a jar that kraut will fill to the top. You don't want any extra space in the top of your jar. 5.) Place a fermenting weight on the top and a lid. Let fermented at room temperature for 3-7 days until you see bubbles and have a sour taste. Time frame will vary depending on the temperature in your house.  If you love spicy and hot things than kimchi is going to be the kraut for you! Ours is a little more low key than the traditional Korean stuff but a great place to start if you are not sure about kimchi .... or if your just not ready for that hot bright red stuff! Our low key kimchi 2 heads of green cabbage 9-12 tablespoons of good quality sea salt 3-6 carrots 1-2 daikon radishes 2-3 garlic cloves Approx. 4 inches horseradish or to taste 2-3 tablespoons red pepper flakes 1.) Remove the outer leaves of your cabbage to insure cleanness. 2.) Shred cabbage, carrots, daikon radish, horseradish, and garlic with a food processor shredding blade, knife, or traditional cabbage shredder. 3.) Add sea salt to shredded cabbage & veggies. Blend in well. 4.) Pound the cabbage & veggies to help speed the release of the the cabbage juices. When cabbage is juicy pack into a jar that kraut will fill to the top. You don't want any extra space in the top of your jar.
We hope that you enjoy these simple sauerkrauts as much as we do! Feel free to try different veggies in either of these recipes. Caraway seed and dill might be great in the basic recipe and remind you a bit of dill pickles. Spice up the kimchi more or less according to your taste! Add some green onion or what ever suits your mood. If you would like to watch how we make sauerkraut we did a little video here with our 3 year old helping us out, complete with an end of fall farm update! See you next time. Cheers! CeAnne & Paul How to Make sauerkraut
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 After a few weeks of illness we are starting to get back to our normal schedule here down on the farm! Its the time of year where we are busy putting up the harvest from our own vegetable garden but as well as other local goodness that we use in our teas. In today's video we are sharing how we turned 3 boxes of concord grapes from our neighbor into some juice for the freezer. We hope you enjoy and thanks for stopping by the farm!  Some people get up early and they go to the gym, or go for a walk or have some form of exercise they do to start off with their day. Its a great habit and start to great health. On the farm, the garden is our gym. Its great because not only is it "free" but it "pays" us in food! And boy do we need the food after working in the garden, talk about a great way to stir up an appetite! This time of year harvest season is hitting hard. We have LOADS of food coming in the house. The counter is piled with food of all sorts and we spend a couple days a week just processing and putting up food for the winter. This week we are taking you with us as we dehydrate what we bring out of the garden. The freezer is full, the fermentation area is full so all that is left is to dry or can. I'm just not a fan of canning and in the video below you will find out why. Do you have a summer garden? What food do you preserve to get you through the winter? Is there something that you wish you could/would grow and preserve? Share with us here!!! |
Living Healthy with Tea
Welcome to our Family Tea Farm!Howdy from our farm to your home! It is said that the, "farm is the nursery of the family," and that "the family is the nursery of the nation." We hope you enjoy your visit to our blog as we share with you the happenings on our little "nursery". Thank you for following us on our journey and watching us GROW! Read more about our farm HERE. 
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