If you are like us we store as much food as possible for the winter to save money and eat local through out the months when fresh produce is not in season. In the basement you can find many freezers full of tomatoes, broccoli, spinach, swiss chard, strawberries, raspberries and cherries. Also, in the dark back room packed in boxes and covered in tarps you will find potatoes, onion, winter squash and even things like carrots and cabbage. One thing we like to do with the cabbage is to make sauerkraut. Fermented foods are loaded with probiotics which offer friendly bacteria into our digestive tract. The book Wild Fermentation by Sandor Elix Katz is a helpful guide...
Read more