As the local produce wanes, it’s the perfect time to make your own sauerkraut to last through the cold months. These fermented foods give us immunity-enhancing properties via probiotics. Quite easy to make. If we can do it – well, you can do it for sure! Get written instructions here. I love the stuff on our Grilled Smoked Salmon Reuben (you will too).
About Cynthia Lair
Cynthia Lair’s web cooking show Cookus Interruptus brings humor to healthy family eating with over 160 recipe videos. Cynthia hails from Seattle, WA where she is assistant professor and culinary director at Bastyr University, School of Natural Medicine. She is the author of Feeding the Whole Family with foreword by Mothering’s beloved Peggy O’Mara.