Vermont Fermentation Adventures Gratitude Sauerkraut
When life gives you cabbage, make sauerkraut. This sauerkraut is tart, sweet, zingy and salty, with a beautiful purple color from Bear Roots Farm's red cabbage and Vermont Cranberry Company's cranberries. Most importantly, it is loaded with prebiotics and live cultures that will light up your life.
Organic green cabbage, organic red cabbage, VT apples, VT cranberries, Celtic Sea Salt®, organic ginger root
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.
September 12, 2021 by Susan
I'm trying to increase my fermented foods intake and this is the first sauerkraut that I can say I'm enjoying. Hurrah!