My first attempt at Sauerkraut after the PDC. The main process involves creating an anaerobic process by submerging the chosen veg beneath a saline solution. The process increasing Vitamin C, B and other food enzymes as well as infusing the
An excellent lesson by Annie Levy talked about living food, especially ‘wild fermentation’. She blogs at kitchencounterculture121.wordpress.com Living foods often contain beneficial microbes, enzymes and nutrients – often these are lost during cooking. Annie also made some interesting comments about different ‘tastes’