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!