The Making of Sauerkraut or any other Fermented Vegetables
According to Dom from Dom and Sandra’s Kefir, Dom says “Kefirkraut is quite simple to prepare. In fact, anyone with a small amount of excess or spare sugary kefir-grains or milk kefir-grains should find the recipe and method explained here, quite easy to follow and do. One has the option to include a wide range of fresh root and leafy vegetables, herbs including a variety of fresh fruits. This includes e.g., Japanese Daikon radish or the more common small red radish, broccoli, cauliflower, “bok choi” [pe-tsai], carrot, parsnip, turnip, beetroot, garlic chives, common chives, parsley, portulaca or pig face, garlic, onion, mustard greens, rocket, dandelion leaf, fresh tender broad bean plant tips, celery leaf and stalk, celeriac, fresh broad beans, any fresh beans, sprouted legumes or seeds, apple, quince, green papaya and green guava etc.
Kefirkraut has a crispy, fresh texture with a funky delicate flavour. It makes a wonderful addition to fresh salads, for kefir kraut provides the correct amount of a mellow-sour tangy-edge, just enough to enhance flavour and it can replace vinegar in a fresh salad mix. With the addition of extra virgin olive oil and a pinch of sea salt or a small amount of traditional non-pasteurised soy sauce or non-sodium salts to taste, followed with a cup of creamy kefir… what more can one say?… except for– Kefir-Cheers!”
To order grains to ferment you can order direct from Dom and Sandra – http://users.sa.chariot.net.au/~dna/
A meal that I put together with sauerkraut as the base – keeping it simple
Pickles, salsa, sauerkraut, sauteed carrots and nut butter. It was a strange combination but worked really well. Especially paring the peanut butter with the sauerkraut.
PLEASE BE CAUTIOUS WITH FERMENTED FOODS IF YOU HAVE ANY GUT ISSUES LIKE IBS, SIBO, UC, DIVERTICULITIS. Here is why