preserve

Fermenting Foods

For me, sustainable living and self-sufficiency are very closely linked. Self sufficiency usually means growing at least a portion of your own food, which sometimes means preserving your harvest! From another perspective, buying real sauerkraut can be real expensive (and sometimes the sauerkraut from the store isn't even actually fermented, it's just cooked in vinegar). $8 for a pint of kraut is too much to spend on my habit. And since you know I wholeheartedly believe in DIY for a million reasons, I wanted to point out a cool DIY tool I found a while ago that I want to try out. It's a sauerkraut/pickle making jar system. It's called the "Picklemeister".

The Picklemeister comes in 1/2 gallon and 1 gallon sizes. It's basically a big glass jar with a seal and an airlock. You cut up your cabbage (for sauerkraut), add salt, a plastic bag of brine, and let the jar sit for 3 days. Then you have a gallon of sauerkraut!

Here's a video that I love about making sauerkraut (with a really tasty recipe at the end!) with Mark Frauenfelder. Check it out here. He swears by the Picklemeister.