Preparing sauerkraut

You may or may not know this, but I’m no spring chicken. I’m lucky that mostly I feel pretty good in my forties, and that I don’t have grey hair yet. But in the past 8 or so years, I’ve noticed that my stomach really isn’t what it used to be.

I once boasted an iron stomach. Stomach viruses were foreign to me, I could eat week-old food I found in the bottom of my purse and be perfectly fine. But now I get stomach viruses several times a year, and it’s awful. Aw-ful.

So what’s an old-ish person to do? Should I give up gluten, or dairy, or sugar? Break up with coffee, wine and bread? Maybe I should quit my job and join a special milkshake pyramid scheme?

Hah! You know that’s not my style.  Instead, I’m making sauerkraut.

Fermented raw sauerkraut is apparently one of the best sources of edible probiotics there is. It’s cheap and easy to make, it tastes like pickles. It will appeal to your inner science nerd, and it doesn’t require giving up any of the foods that make life worth living, or quitting your job.

I can’t tell you if it works yet because my first batch just ripened a couple of days ago. Let’s just say I’m very optimistic.

I used a recipe from the Kitchn for my first bach.Ripening sauerkraut