Hello friends!

Long time no talk.  I know I use the same excuse that life is just crazy, but it’s the truth and I seriously sit down to write a post and end up with half written posts that just never get finished.  That seems to be my life lately, just a big blur. With that being said I can’t believe that we are already half way through March. Is time flying for anyone else?  I could not believe that it was already St. Patrick’s Day.  Matt and I typically go out to celebrate, but the lack of planning, not realizing it was even coming up and me being completely exhausted from work, this St. Patrick’s Day was very low key with a few traditional beers had at home.

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I can tell I’m getting old because I honestly had no problem not going out.  I am totally turning into an old lady home body who would rather sit at home and be comfortable than go out and party. Now when I start knitting blankets, then we might have a problem.

However, staying in more often has given me time to get a little creative and I actually surprised myself recently with some experimenting I did in the kitchen recently!

I have been loving brewing my own kombucha and I guess it kind of sparked me to make more things at home rather than buying them.
Next on the list…

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Sauerkraut.

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Yes loves, I made my own sauerkraut and live to tell about it.

Do you know how easy it is to make your own sauerkraut?

Because it’s pretty easy.

I found this step by step guide and after seeing how seemingly easy it was I was determined to make my own. And seriously guys, when I say it was easy to make, it was easy to make. Two ingredients, a few tools, and the patience to let the bacteria do it’s magic. That’s it.

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Homemade Raw Sauerkraut

Ingredients:

– 1 head green or purple cabbage
– 2 Tablespoons sea salt
– Spring or distilled water, as needed

Tools:

– Cutting Board and Sharp Cutting Knife
– Large Bowl
– Glass Jar
– Weight if needed (shot glass, plastic baggie filled with water…)

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Directions:

– Sanitize your tools. You only want healthy bacteria growing!
– Rinse cabbage and remove outer leaves. Save these you will use them later.
– Thinly slice your cabbage and place in a large bowl.
– Add about 2 tablespoons of salt and massage cabbage. The salt will start to break down the cabbage and moisture will be released.

– Transfer cabbage to glass jar and pack cabbage tightly.  It is important to try and remove as much air from around the cabbage.
– If there is not enough liquid to cover cabbage, add distilled water until all of the cabbage is covered. Place outer leaves on top and press down.  Make sure all of your shredded cabbage is covered with liquid.  If needed you can also add a weight inside the jar to make sure the cabbage stays submerged.

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Let your cabbage ferment for about 3-7 days.

I taste tested mine at 4 and thought it was good, but let it go one more day just for kicks.  Once the taste is to your liking remove the outer leaves and weight and store in the refrigerator.

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I have never been a huge sauerkraut fan, but there are just so many health benefits to fermented vegetables that I thought maybe my own creation would change my mind. I will say I don’t hate it.  And with having success with this, I can now move on to other vegetables!

So needless to say I’ve been having sauerkraut with just about every meal, enjoying one forkful at a time!

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Have you ever thought of fermenting your own vegetables?

Make sure to head over to Jenn’s to see what others have been creating this week!