SAUERKRAUT

Yesterday morning started off in the kitchen ..... making sauerkraut and ginger carrots, lacto-fermentation style. Art helped pound the vegetables while I chopped and measured. 

We have been reading up on the benefits of fermented food since receiving a wonderful gift from Carol, a book called Nourishing Traditions by Sally Fallon. 

We've been learning that the organic acids present in fermented food play an important role in the health of our digestive system. 

After pounding the prepared veggies and whey for ten minutes it was then squished into a jar to be sealed up and set on the counter for 3 to 4 days before setting into a cold storage room. (The cold storage room is on our list of things yet to do, so the fridge is where it will keep)

Everything went so smoothly I decided to make a jar of ginger carrot as well. It consists of raw carrots and ginger grated, a little sea salt and whey........that's it, except for some pounding and setting out on the counter for a few days. 

Here is the finished sauerkraut. Looks yummy. I'll let you know in a week or so how it tastes.

Can't wait to try them.

Today we are cutting more trees and working in the garden. We will let the chickens out to run free and help us till the soil. It's a treat for them to scratch and find the little treasures underground.

We are now getting five eggs a day from our six ladies so we are happy with their production and they seem happy living here.

Just spotted (7:30 am) a pair of common mergansers swimming around the pond. I do need to get some nesting boxes built for next year.

Time for breakfast then outside to work. 

Thanks for stopping by and safe travels Annie and Marvin.