“Vitamin C: Your best source is fermented veggies like sauerkraut–there is ten times more vitamin C in sauerkraut than in fresh cabbage!”
~ Sally Fallon-Morell
Friday, May 15, 2020
Begins promptly at 5:00 PM
Pick Powerkraut
Consuming fermented veggies is an integral part of the Wise Traditions diet. Fermented foods contain greater amounts of vitamins, enzymes, probiotics and nutrients that provide your body with the nutrients it needs in order to keep your body healthy and fight off any virus.
I (Lisa) will be demonstrating live how to make my favorite sauerkraut variation I call Pink Powerkraut. This beautiful pink ferment is delicious and easy to make. I will also discuss how to make traditional sauerkraut and kimchi. I will talk a little about why to make your own ferments, and show you in detail how to make fermented veggies.
If you would like to follow along, have these ingredients ready:
- 1 medium head green cabbage
- 2 turnips (or substitute red radishes)
- 1 piece daikon radish (about 1/2 cup grated) (or substitute red radishes)
- 1 medium beet root (about 1 cup grated)
- fresh ginger (1 TBS grated)
- 2 cloves garlic
- 1/4 cup whey (liquid strained from yogurt) – Optional
- 1 TBS unrefined salt
3 lbs of vegetables makes about 2 quarts
Recommended Tools:
- cutting board
- knife
- 1/2 gallon glass jar
- grater or food processor
- Kraut Pounder
- glass weights – Optional
Watch demo and ask me all your fermentation questions, or follow along to make my Pink Powerkraut, Traditional Sauerkraut, Ginger Veggies, Kimchi or any other vegetable combination (see recipes).
On May 15th (at 5:00 PM) click to join meeting live:
(A few minutes before meeting time, click the blue button above to access the meeting)
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