Vermont Fermentation Adventures Fall Greens Sauerkraut
Take a walk on the wild side with this delicious, seasonal sauerkraut. Fall Greens sauerkraut is the perfect pick for the fermentation loving health fanatic. It is low in carbohydrates, has no alliums, and is packed with wild and cultivated leafy green-loving nutrition. Wonderfully enough, this combination of fermenting greens yields a slightly horseradishy flavor in addition to the wonderful tang of any small batch sauerkraut.
Certified organic cabbage and kale from Bear Roots Farm, Celtic Sea Salt®, wild-crafted dandelion greens and nettles and love
Fermented foods will continue to ferment after they are packaged. Refrigeration slows the process greatly and will maintain the color, texture and flavor of veggie ferments the longest. Cold storage between 30-60 degrees Fahrenheit works well too. Remember that fermentation was one of the original methods of food preservation before refrigeration existed. Krauts and pickles would be stored in massive barrels in barns and root cellars, and it was expected that they would become more tender, tarter and perhaps mold a bit on top as they did. While perhaps not a perfect system, it allowed for pre-industrial folks to access important nutrition that they would have gone without until the next harvest. Enjoy fermented vegetables on salads, sandwiches, grain bowls or straight out of the jar! It is recommended to not heat fermented foods in order to keep the probiotics alive and receive all of the benefits.
Photo credit: Ember Photography