Time to make the kraut!

I had a small surplus of cabbage in the garden and decided to make another batch of sauerkraut for the year. This year's batch will not be the traditional kraut like I made last year. This year I am spicing things up a bit by adding some more flavors to the cabbage before lactofermenting it.
I am making a pseudo kim-chi style kraut!
By adding some shaved carrots and green onions, garlic, and red pepper flakes, I hope to make a really flavorful mix. It will be delicious on hot dogs, salads, sandwiches, and just by itself!
And by lactofermenting the kraut we will be adding lots of healthy probiotics to our diet. Here’s what we know, when you lacto-ferment vegetables it increases in vitamins, it is more digestible and you get a plethora of good bacteria when you consume it!

“The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.”

Sally Fallon, Nourishing Traditions, pg 89

Making lactofermented sauerkraut is VERY easy!
Check out this YouTube tutorial and make some yourself....
your gut will thank you!