Fermenting veggies to welcome the New Year

fermented cabbage

Today is our 13th wedding anniversary. With dinner, we had sauerkraut, the fermented cabbage I made for the first time. I mixed the red and green cabbage and that’s how the rich fuchsia color emerged. I suppose I don’t have to tell you the amazing health benefits of fermented veggies–they contain lots of minerals and healthy bacteria that help restore/maintain the flora of your gut. The healthier your gut the stronger your immune system. Sauerkraut also aids digestion.

People have been fermenting veggies for thousands of years in order to preserve them and eat them throughout the winter season. It’s so simple–you only need to slice veggies, put some salt, close the lid, and let the fermentation process begin. See Kimberly Snyder‘s (my favorite nutritionist)’s short video on how to make your own sauerkraut, which she rightly calls “Probiotic and enzyme salad.”

In many Central European cultures, there is a tradition of welcoming a guest with bread and salt. We have just welcomed the beginning of the new year and the new anniversary with salt and veggies. Let 2013 be a magical and prosperous year for everyone!



Karo Caran, the Rainbow Poetess, is a poet and a non/fiction writer. Her novel, "Breaking the silence: A story in paintings" focuses on the censorship of art and gay relationships in the postwar, communist Poland. Her poetry-based memoir, "Life in a Footnotes" will be published this summer.
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