There are two glorious green orbs of goodness waiting for me on the butchers block in my kitchen. They glisten in the bright light of halogen downlights, sitting there, proudly waiting for me to turn them into something spectacularly good. Sauerkraut.

Tomorrow maybe, they will be shredded by hand, strewn with Murray River Pink Salt flakes, and scattered with carraway seeds. Then, they will be packed and pounded into a Harsch crock, and placed lovingly by the side of the wood fired hearth, to ferment gently at 20’c for about a week and then moved to a cooler 15-18’c for a week or two more.

Lactobacillus fermentation takes place and the cabbage is transformed into the delicious and delectable sauerkraut, which is a wonderful digestive and restorative food, that has for centuries, been a staple of marching armies.

There is a book by a fellow by the name of Sandor Ellix Katz (Wild Fermentation) that describes the health benefits of eating this wonderful product. It’s worth a read.

For anyone who has had an issue with digestion, there are many references that are available to improve your condition. Over the next few months, I hope to impart some knowledge that you may find useful.

In the meantime, have fun with what you prepare, and enjoy the food you eat. There is no greater pleasure than a full and satisfied belly.

 Kind regards,

J