For a couple of years in a row now, I’ve been making sauerkraut around this time of year. It doesn’t take much time to prepare – yet as it develops in the following weeks, it brings so much flavour and goodness to the winter months.
Fermenting your food is such a great thing to do as the health benefits are enormous. Most foods nowadays are ‘dead’: sterilised, pasteurised, ‘preserved’; leaving little room for any beneficial bacteria that we actually need for good health. While not too long ago all our food had to be preserved without the use of freezers, fridges and chemicals, most of us have never learned these techniques. And while fermenting can be tricky and takes some practice, there’s definitely something you can get started with.