Wednesday, 2 November 2011

To kraut or not to kraut, that is the question.

I was told by a friend that the English language has a new word, a verb: to kraut. It comes from Sauerkraut, fermented cabbage, a pickle known all over the Western world. To kraut is to make fermented pickles.
Pickling was for centuries one of the ways to preserve vegetables for the winter. What i mean is not pickling in vinegar but preserving with the help of bacteria, in fact a lacto fermentation process. sauerkraut, kimchi, ...all the same.
Pickles like this have gone almost completely out of fashion in the Western world. A shame because lacto fermented pickles are very healthy for your digestive system, your immunsystem and your general health. So what do we do? We spend a fortune on Yakult and other high priced products to get the same benefits as we used to get from our fermented foods.

So I am on a quest, let's start pickling again. It is easy, it is fun and it is delicious.

If you are interested, read Wild Fermentation by Sandor Katz

and watch Sandor's video.



  1. Wow dat is een handig kookweetje, leuk om eens te proberen! Het leukste aan het filmpje vond ik toch wel met de handen erin gaan en kneden maar! Je zag dat de man er ook van genoot.

  2. Ja, leuk hè, ik ben zelf met zuurkool begonnen, alleen maar met knoflook en jeneverbessen. Het staat nu 2 weken te fermenteren, ga vanavond eens proeven.