By Margaret Floyd,  NTP HHC CHFS

By Margaret Floyd, NTP HHC CHFS

It’s not everyday you meet someone who can talk cultured veggies at length, but that was my good fortune at a conference several months back. I was chit-chatting with Victoria Schneider, a fellow Nutritional Therapy Practitioner who introduced me to a new toolkit for making this nutritional superfood.

Cooking_MG_9054[If you’re not already familiar with cultured veggies, start here and here. They are a true superfood and we eat some version of them with almost every meal.]

 

StoneCut-2-web1Victoria spends much of her time in San Miguel de Allende, Mexico these days, and has teamed up with a women’s co-operative and a wonderful stone carver to make the essential components of my new favorite kitchen gear: the Sauerkraut Kit.

 

Kit-photo-plain-web1

There are three parts:

1)   A hand-crafted and specially designed stone “pounder” for pounding your veggies to release the juices. Having tried many a pestle for this task, I can tell you the weight is perfect and it feels so good in your hands.

2)   A veggie press for smooshing your veggies down in the jar, bringing up the juices and getting rid of any unwanted air. Picture a small potato-masher that fits in a wide-mouth mason jar. No more squeezing out the juices awkwardly with the back of a spoon.

3)   A hand-sewn whey bag for dripping your yogurt to make whey. A quart of yogurt fits perfectly and you don’t have to start on a colander and create some fancy tie set-up to finish the dripping. If I’m speaking Greek to you, just trust me – it makes the process far easier.

Your tools fit conveniently in the whey bag, and comes with a little booklet with tips for making the perfect sauerkraut and several awesome recipes. A total steal for $40 and when you read about the suppliers you’re going to feel extra good about supporting such a great cause.

Check it out on www.sauerkrautkit.com. And while you’re there, read Victoria’s story for some serious inspiration.

To your fermented veggie loving health!

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