TOP

Sauerkraut

(for Kale & Roasted Persimmon Salad click here)

Our ancestors used the simple process of lacto-fermentation for thousands of years as a means of preserving foods without refrigeration or canning.

Today we understand that beyond preserving foods, fermentation enhances their nutritional value. Eating small amounts of fermented foods on a daily basis helps to maintain healthy bacteria in the digestive tr act.

Healthy digestive bacteria are key to the digestion and absorption of the nutrients in our food. The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels.
These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine.
— Sally Fallon, Nourishing Traditions

Making your own sauerkraut is remarkably simple and extremely
satisfying. Here are two easy recipes for fermented foods to get you
started.

Sauerkraut

Click here for a PDF of this recipe.

 


And here's a wonderful Kale & Roasted Persimmon Salad Recipe perfect for the winter months when persimmons are bright and ripe:

 

Kale & Roasted Persimmon Salad

 

Kale & Persimmon Salad

This recipe is excerpted from Ceres'

Nourishing Connections Cookbook
Second Edition Nourishing Connections Cookbook

$29.95 (BUY NOW)

100% of profits
directly support the work of
the Ceres Community Project

 
More about the cookbook here.
 
©2015 CERES COMMUNITY PROJECT • ALL RIGHTS RESERVED