Fermented Foods Pt. 2


In Fermented Foods Pt. 1 Margaret Floyd showed us how fermenting or culturing our foods preserves them and enhances their value.  Now, Margaret shows us how to use that technique to make traditional sauerkraut.  She says this kind of home cooking is a huge timesaver because she’s able to keep the sauerkraut for several months enabling her to include a fermented food in many of the meals her family eats.

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