November brought the close of an especially productive gardening season. For the first time, we planted a serious fall garden consisting of multiple varieties of lettuce, kale, swiss chard, broccoli, and cabbage. By far the most exciting process was making sauerkraut from our abundant cabbage crop (we had nearly 30 heads of cabbage with the largest weighing 8 pounds). I just finished the last batch to complete a total of five gallons of kraut that will hopefully last a several months. I fermented the kraut in the croc, then packed it into quart jars where they should keep for months in the refrigerator.
This process of lacto-fermentation was one of the major ways of preserving food before canning was popularized a couple hundred years ago. Apparently, the history of sauerkraut goes back at least 2000 years. The cool thing about sauerkraut is that it’s filled with healthful enzymes and probiotics that will bless your gut with an abundance of wonderful flora. Be sure it is raw though– Nearly all commercial sauerkraut has been canned and hence is missing all those enzymes and little good guys.