Seriously. I did. I made magic.
I felt like Harry Potter today, because I took some shredded cabbage, waited ten days while it freaking ROTTED on my counter and I turned it into MAGIC. WITH the help of the Pickl-It container featured below. Lord knows what kind of scary stuff I might have brought into my ferment without it. And NO, I’m NOT being paid by them, and they have NO idea who I am, I just understand the chemistry/biology behind healthy fermentation and understand why it’s important to use actual food-safe “equipment” rather than Mason jars. It’s your health, don’t risk it.
Hello, my name is Kim, and I am a fermenter. (Stop eye-rolling people, I’m 41, I HAVE to become eccentric at some time right? Why not now?)
Anyhoo, if you know me at all, you also know that I am an emetophobic, which means I am scared to death of puke of any kind. Mine, yours, anyones. On TV, or in real life. But, here I am making rotten cabbage on my counter. And, I going to EAT it. LOTS of it. I feel like it’s a step in the right direction, right? ;)
If you’ve never had REAL sauerkraut, you are missing out. I had NO idea what kind of flavor could come from cabbage. And, if the taste was not enough, the benefits of the resulting probiotics are well researched and proven.
And, you are so welcome for this free public service announcement. :)
Before…After…and then YUM.
