Sauerkraut

I have another recipe for sauerkraut on my website but this one is so much easier to make! A few months ago, I had a few clients who were unable to pound sauerkraut so I started using this method instead and found the texture to be much more enjoyable! It’s a simple sauerkraut and can be forgotten between turnings – which makes it perfect for those who don’t have enough time to make it in one sitting! It’s also gentle on joints, as it requires no pounding, and is much less messy. (Pounding sauerkraut seems to go every which way sometimes except for in the bowl.)
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Fermented Zucchini Noodles

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Zucchini noodles are a tasty alternative to wheat-based noodles but can often be a tad bit soggy. “Wetting” the noodles with some salt can help firm them up a bit when they are cooked, but they can still be soggy. Fermented zucchini noodles, on the other hand, don’t get soggy. Ever. At least not in the gazillions of times that I’ve made them.

You’ll want a Spiralizer – either one that sits on the counter or a handheld tool. It just makes life easier in every aspect. In the summer, our Spiralizer is a permanent fixture on the counter. And, spiralizing veggies is a fun and creative way to get kids to eat their veggies (hint, hint, parents). Other tools needed will include a jar with sealable lid, sea salt, weight and filtered water.
 
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