I enjoy making fermented foods because it feels ‘old school’.

I enjoy the alchemy of preparing, massaging and packing a jar of cabbage and other vegetables, then putting it away for weeks at a time to see what flavors have developed. It’s never the same twice and it’s always a surprise.

The same goes for yogurt. Sometimes I’ll let it ferment for a few hours, other times for days. Yet, I can’t be sure what will come out but I know it will be good.

Fermenting foods is like investing, your patience is rewarded.

And they make your belly feel better.

My Standard Sauerkraut Recipe
1. Head of Cabbage, color of your choice.
2. One tablespoon of non-iodine salt
3. One tablespoon of Caraway seeds.
Shred the cabble. Sprinkle in the salt and caraway, let it get watery for an hour or two then ferment in Ball jars with an air vent for two weeks.

Standard Yogurt
1. Buy an Instant Pot
2. Follow the instructions in the manual