Fermented Sauerkraut.

About twenty minutes north-west of the town I grew up in is a little city nestled in the foothills of the Cascade Mountains. The peaks of the mountains looked down on the city and were snow-capped almost year-round. It's an awesome place.

To boot, it's a Bavarian town. Polka music, themed buildings and decor, sausage, and...

...well, sauerkraut.

Naturally.

Amongst the shops, down a flight of hidden stairs, sits one of my favorite restaurants. They serve homemade sausages with the most fantastic sauerkraut and fresh mustard.

Did I mention they also serve delicious beer?

Nevermind.

Point being, when I think of sauerkraut, I think of this restaurant. I think of cold winter days spent walking around the streets of this Bavarian village with a belly full of sausage. It's a pretty dang good feeling.

A few weeks ago I picked up three heads of cabbage from Chip, a local farmer. Cut straight from the ground that morning, it was hard to "beet" (get it? beet?) the freshness. I think that only adds to the deliciousness of this sauerkraut.

And in the tradition of fermented probiotic goodness, well, I'd like to introduce you to a new kind of sauerkraut. A fermented sauerkraut recipe. One that is raw and alive with healthy bacteria. Eaten throughout generations to cure and prevent gut-diseases and disorders, it's proven itself worthy of our love and affection.

You love the sauerkraut and the sauerkraut loves you right back. Well, technically it loves your gut, but you know what I mean.

Eat this fermented sauerkraut with your favorite sausage. Or alongside some delicious pulled pork. Or atop a grass-fed hamburger patty. Or simply as a condiment alongside your supper. A few tablespoons is enough to do the trick.

Your small intestine is thanking you as we speak.

Fermented Sauerkraut
You will need:
- One to two medium heads of organic cabbage
- 2 tablespoons sea salt
- 1 teaspoon fennel seeds

Step One: Using a knife or a food processor, shred the cabbage into thin strips. Place in a large bowl.

Step Two: Add in the salt and the fennel.

Step Three: Use a wooden spoon (or meat hammer) to smoosh and massage the liquid out of the cabbage. This takes about ten minutes. Get it nice and pulverized and juicy.

Step Four: Wash and dry a mason jar. Then, add a bit of the cabbage into the mason jar. Use your wooden spoon to help smoosh the cabbage tightly into the jar (we want to make it as tight as possible). Add more cabbage, then squish some more. Add more cabbage, than squish some more. You get the idea?

After all the squishing, the liquid should reach the top of the cabbage. If it doesn't, press down some more so that all of the cabbage is submerged under the liquid. The liquid should remain at least one inch below the top of the jar so there is room for some expansion during the fermentation process. Cover the jar with a lid.

Step Five: Let the jar sit out on your counter for three days, at which point, it can be moved into the refrigerator. like most fermented vegetables and fruits, the flavor will increase and intensify over time - yum!

I have a feeling ours won't last that long. We're eating it alongside some Boston Butt and rice pilaf tonight for supper. And later this week, we're having a sausage and cabbage extravaganza with some friends.

What? You don't have sausage and cabbage extravaganzas with your friends?

...

Well you should. Especially when your cabbage is fermented, baby. Things get crazy.

Fermented Sauerkraut.

• One to two medium heads of organic cabbage
• 2 tablespoons sea salt
• 1 teaspoon fennel seeds

1. Using a knife or a food processor, shred the cabbage into thin strips. Place in a large bowl.
2. Add in the salt and the fennel.
3. Use a wooden spoon (or meat hammer) to smoosh and massage the liquid out of the cabbage. This takes about ten minutes. Get it nice and pulverized and juicy.
4. Wash and dry a mason jar. Then, add a bit of the cabbage into the mason jar. Use your wooden spoon to help smoosh the cabbage tightly into the jar (we want to make it as tight as possible). Add more cabbage, then squish some more. Add more cabbage, than squish some more. You get the idea?
5. After all the squishing, the liquid should reach the top of the cabbage. If it doesn’t, press down some more so that all of the cabbage is submerged under the liquid. The liquid should remain at least one inch below the top of the jar so there is room for some expansion during the fermentation process. Cover the jar with a lid.
6. Let the jar sit out on your counter for three days, at which point, it can be moved into the refrigerator. like most fermented vegetables and fruits, the flavor will increase and intensify over time – yum!