A Friendly Nudge
...because we all could use a little encouragement!
I’m writing this ahead of Thanksgiving but if all goes according to plan, butt walking relays will become part of the holiday festivities around here. We’ll also have some type of balance challenge just to keep things interesting.
I think it’s important that we find ways to incorporate movement more into our lives. And do it in ways that are playful and fun.
Working out at the gym is great, but my suggestion is that you start looking for more ways to add little bits of exercise and movement into other aspects of your life. Your older self we’ll thank you for it and there’s no telling how many lives you’ll impact by your example.
Now, let’s talk kraut as we start cooking!
I love sauerkraut!
I made my own for a while and then Costco started carrying Wildbrine and I took the easier route and bought theirs. But I guess Costco thinks I need to get back in the kraut business because they’ve been out of stock for a while.
Luckily for us, making kraut is so easy.
It’s literally just:
1 head of cabbage - finely chopped
1tbsp salt
And a little time.
I sterilized the inside of the lids, jars and the glass weights with boiling water before I started and used the airlock fermentation lids from Nourished Essentials to take the hassle out of fermenting. No fussing around with burping jars. Just chop up a head of cabbage and give your hands a workout massaging a tablespoon of salt into the cabbage.
Tightly pack the cabbage in a wide mouth mason jar. (I used a half gallon jar for a head of cabbage)
I used one of the glass weights from Nourished Essentials to keep the cabbage submerged in the brine and that’s it.
You want to leave the jar unrefrigerated until it reaches the stage of fermentation that you’re looking for and the way that you figure that out is to play with your food. (After a week, taste a small bit of your kraut and if it’s tart and funky enough for you then, it’s time to put the jar in fridge, if it needs a little more time, use the vacuum pump that comes with the lids to remove excess air when you reseal the jar and leave it on the counter for a while longer.)
When I first started posting pictures of my breakfast with ground beef and eggs topped with kraut, people thought I had lost my mind. Now I have a growing number of folks that have gotten on the kraut with breakfast fan club.
Make a batch and see what you’ve been missing.