How To... · Sides

How to Make Sauerkraut or Kimchi

Over the past few years, I have developed an interest in fermented foods and their health benefits.

I could launch into a diatribe so much longer than you care to read and still only scratch the surface as to why we need more of these foods in our diets, but this is a cooking blog.  So, for more information on the benefits click on the highlighted areas.  People much smarter than me will give you more well researched information than I can begin to provide.  Aside from so many healthy reasons to eat fermented foods, the real reason our household eats them is simply because they taste good.

Sauerkraut is #3 on the list of good things to eat for your gut health.

It can be put together in about half an hour and demands very little attention once you have mixed it up.  Just a simple glance daily to confirm the process of fermentation is on track.  It does not require a starter, and if you choose to take a break from making it, you can do so without having to worry about taking care of the starter or mother during your break.    Making it fits in very easily with todays fast paced lifestyles.

Of all the websites I have visited, (and there have been several!) Holly Howe has the best instructional site to learn how to make this wonder food.

Her instructions are clear, easy to understand and, perhaps most importantly, very well photographed.  She offers trouble shooting advice if you are unsure of any part of the process and her resources page offers excellent advice on which are the best products available.  Her passion for sauerkraut and its myriad of variations is clear.

Here is the link to Holly Howes’ sauerkraut recipes, including Kimchi.



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