Last Ferment Of The Season?

Two Half Gallon Jars of Fermenting Cabbage and Kale and ...

One of the remaining cabbage heads appeared to be going soft in the garden, so I picked the one's that were still good along with some kale and turnip leaves and swiss chard. A little garlic was added to the "choppings" along with some Redmond's Sea Salt and waalaa - our ferments are underway.

This particular ferment will end up tasting like sauerkraut "plus".

Oddly, fermenting actually makes food more nutritious than it would otherwise be; these ferments are something I do every year and are good in the fall and winter on a toasted bagel with cream cheese or with eggs, or as a condiment / topping with anything really.

It doesn't take a whole lot of fermented food to improve one's gut health and to get a nutrition boost to boot (the fermentation process improves bioavailability of micronutrients and increases the levels of certain health promoting compounds such as amino acids and vitamins).

We'll add this to our existing stash and we should be more than taken care of until the same time next year. (I say "we" but getting Ed to eat fermented food is a bit of a challenge; but I'll keep trying.)