Nature Explorer

Just another site

Making Kale/Collard Sauerkraut at Wild Willow Farm November 8, 2013

Filed under: Gardening,Sustainability — explorergarden @ 8:17 am

Fermented foods are full of beneficial micro-organisms — probiotics — bacterial that live in our gut and help us digest our food. Today we learned to make sauerkraut. Here’s what we did:

Harvest kale, collards and dinosaur kale.

Clean the leaves.

Chop them up finely.

Add 2 tsp salt for every pound of vegetables.

Massage salt into the kale until it “weeps” liquid.

Add herbs and spices.

Push the veggies into a sterile jar — and cram in until the liquid floats on top.

Store covered at room temperature for four days to allow fermentation. Make sure that there is always liquid on the top.

Uncover and refrigerate. Eat!

IMG_0620 IMG_0621 IMG_0622 IMG_0624 IMG_0627


I Love Nature Books

I check out more picture books than my seven-year old twins put together - especially those on science and nature. I hope my reviews will be a useful resource to you!

Downsizing Dad

Discovering the mysteries of family as I help my Dad simplify his life.

prayer & practice

a prayerful & practical guide for manifesting a life you love & deserve!

Raising Literate Humans

Join me on my journey to raise my children to read the word and read the world.


Simple life with cacti

Explorergarden's Weblog

Just another weblog

Great Mentor Texts

This site is the cat’s pajamas

Nature Explorer

Just another site

There's a Book for That

Where book love and the joy of a classroom community are shared

Emily Louise Heard

Painting Happiness


Bring new life to your garden!

Reflections on Leadership and Learning

Sharing my learning experiences

The Reading Zone

I am a reader, a teacher, a writer, a thinker, a reviewer, and a dreamer of dreams.


A meeting place for a world of reflective writers.

Waking Brain Cells

"I like nonsense, it wakes up the brain cells." — Dr. Seuss

Nerdy Book Club

A community of readers

Bug Gwen

Entomology. Ranting. Nerdery.