Thought it would be interesting to start a thread on this subject as it fits the mold of wine making / beer making.. though not quite as fun ha.
I've been struggling with some winter eczema and googling led me to articles on the varied benefits of sauerkraut, as it can be a powerful probiotic and immune system booster if done the right way and not pasteurized.
Because I'm not a huge fan of yogurt I've realized that probiotics are for the most part missing from my diet. Lots of articles on the net but here is one:
http://www.phoenixhelix.com/2013/05/...nd-sauerkraut/
I also got this book for xmas which is pretty sweet:
http://www.amazon.ca/Fermented-Veget.../dp/1612124259
Just wondering if anyone other cp'rs are 'fermentologists'? Think I'm looking to buy an airlock type system (mason jars with a valve basically). Anyone know where to find these in Calgary or on the net that are decent? Currently I'm buying non-pasteurized 'kraut at co-op - they have some next to the cabbages
Cheers