let the fermentation begin!...

Finally I used some of that whey I made the other day to create my first batch of sauerkraut! You actually do not need whey to make sauerkraut but I'm trying this method because it increases the speed of fermentation meaning that we can eat it sooner! In only 3-7 days it should be ready to eat. But I can leave it for up to 6 months, and supposedly, the longer the better. I think I might add a little more liquid to the top of this one. It needs about an inch of headroom to expand because of the fermenting (it's like soda pop!).  That's one smaller head of green cabbage and it looks so Christmas-y! Cabbage has a lot of vitamin C in it, plus after being fermented into sauerkraut, it will provide lots of good probiotics to ward off any bad bugs that might be circulating from school or work. I'll let you know how it comes out!

I also have a chicken slow roasting (that seems to be a Sunday tradition now) and when dinner is done, I'm going to take the carcass and put it into my small crockpot to make a perpetual bone broth or soup. If you want the recipe for that, I can forward the email from Nourished Kitchen. That is a great newsletter to sign up to receive! Broth is also one of those healthy, warming staples in winter which combats the flu and colds and just keeps your insides healthy and warm.

Lastly, I freakily sprained my right hand yesterday so I'm having trouble just writing. I was planning to do a little drawing for my Christmas letter but we'll see what happens! It just figures. Hope all is well with you!