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Our favorite gardener and in-store instructor, Karen Geiser, has shared this recipe during her frequent seminars at Lehman’s in Kidron, Ohio. For those of you unable to make it to the store, here’s her easy method for flavorful, oh-so-healthy fermented sauerkraut.If you’ve been curious about fermented foods, but aren’t sure where to start, this is the launchpad recipe for you!
[tasty-recipe id="37460"]
[caption id="attachment_27199" align="alignnone" width="1000"]
Skip the plastic bag and use a Pickle Pipe to seal your jar - sets of 3 at Lehmans.com.[/caption]
Lacto-fermentation is an age-old process where naturally occurring lactic acid bacteria produce lactic acid to help preserve foods. These bacteria are anaerobic: they thrive in an oxygen-free environment and make the food more nutritious and easy to digest. Among other health benefits, lactic acid stimulates digestive organs and provides friendly bacteria to the colon which benefits our immune systems and overall health.
This recipe first appeared as part of a larger piece in Country Life in September 2011.
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