Monday, December 31, 2012

The Land of Fermentation

In attempts to eating healthier and foods we can make at home, Jared and I have added two new foods to our "never buy again because we can make a tastier version ourselves" list.  Plus, we know what is in it and they are cheaper too!

First up, Sauerkraut!  We made this bad boy up a week before Christmas, let it ferment away on the counter and stuck it in the fridge right before leaving town after church on Christmas.  We used it today on our sandwiches and it will be a welcome bite and nice crunch in the coming couple of months.  I used a combination of two recipes, the first from Jared's aunt, Kim, and the second from The Homemade Pantry.  For those of you who are interested in another cookbook (because you can never have too many of those) the link is here.  I highly recommend it.  Along with making your own sauerkraut.  :)

Second in the bacteria journey is yogurt!  I was considering making this in the crockpot, turning it on and off and wrapping it in towels to keep it at the right temperature, and then my in-laws gave me a yogurt maker for Christmas.  Yippee!  :)  It has 7 6-ounce jars that you dump your prepared milk into, place into the countertop incubator, cover, and leave alone for 10 hours.  Done!  Pictured below is the first batch of many I am sure.  I'll be experimenting with different milks over the coming months too, right now I have 1% of the store-brand and that works really well.

Here is to healthy tummy bacteria in 2013!  :)

1 comment:

  1. yay for fermentation! i've only done pickles, but i'd really like to try more. i hear it's really easy. and yay for yogurt makers! that would make life so much easier. :)