A few years ago my husband and I started down this rabbit hole of eating real foods and our lives have never been the same since.
It started off innocently enough with homegrown vegetables and cutting out processed food.
Then things turned stinky when I was introduced to the world of fermented foods.
Sauerkraut, a food that we ate often, seemed at the time to be way over our heads. I thought it involved ingredients that I’d never have access to and expensive equipment.
A friend of mine, who just happens to also be a doctor, showed me a simple technique for making sauerkraut that involves two ingredients: cabbage and salt. The only equipment you need are your hands, two nesting bowls, and a towel.
Over the years we’ve done this technique dozens of times, and I’ve come this close to y’all how to do it time and time again. It’s so simple, but I’m finding that it’s easier to simply show you than tell you. So, here ya go:
And, in case you’d prefer a written version:
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