Fabulous Fermenting 101

Tonight I took at class at Turner's Organic Farm in Indian Hill.  The class was a hands-on introduction to the basic fundamentals to make raw cultered veggies (what I will call my kraut class).   Did you know how good fermented foods are for you?  More digestable and also more nutritious for you and it is a dieing art and lost tradition that I'm happy to embrace.  Not only is it declious but a fun way to preserve my garden vegetables!

This is Jen from Fab Ferments, who taught the class.

Above it my creation, which includes green & red cabbage, kohrabi, red & orange carrots, green onions, radishes, swiss chard, dill, basil, sea salt, caraway seeds & cayenne.  We picked all of the veggies right there on the farm and assembled our krauts on picnic tables outside.  I can't wait to try it in about 5 weeks!  My next attempt is a Greek Kraut using my chard & kale with cabbage....

June 24th just finished my Greek Kraut!  Hopefully this will turn out b/c I did add something that wasn't raw - kalamata olives.  Other than that it's all from my garden except for the cabbage, garlic & cucumber that I got from Turner Farm: chard, kale, arugula, onions, dill, oregano & parsley.