Later this week, I’ll post about the news on toxics out of the U.S. Senate, which last week passed the Safe Chemicals Act out of committee on a party-line vote. I’m scanning the testimony, much of which is worth a gander. Really, the Safe Chemicals Act is a bit of a no-brainer, so it’s terribly disappointing to see partisan political deadlock on something so common-sense and fundamental to health.
Andy Igrejas, Campaign Director for Safer Chemicals, Healthy Families, wrote a great piece highlighting the problems for Republicans and the chemical industry if they continue obstructing progress on this issue. As he points out, educated consumer demand and our skepticism about the safety of products is a real threat to corporations when so many serious questions remain about the chemicals in our products and food. So keep asking questions, my friends, and letting the companies know we are all watching and taking names.
When life is such a mix of sweet and sour, that always feels like an invitation to pickle something. And over the weekend, a golden (or really purple) opportunity presented itself when my new pal Sharon offered to teach me how to make sauerkraut the old-fashioned way.
Here’s what the Nourishing Traditions cookbook says about the power of pickled cabbage:
Captain Cook loaded 60 barrels of sauerkraut onto his ship. After 27 months at sea, 15 days before returning to England, he opened the last barrel and offered some sauerkraut to some Portugese noblemen who had come on board….This last barrel was perfectly preserved after 27 months…and had also preserved sufficient quantities of vitamin C to protect the entire crew from scurvy.
Fermented foods are terrific for health, as they help to balance out the elaborate ecosystems in our gut. Traditional diets around the world use fermented foods far more frequently than we do in the Western diet, where half-limp dills tend to be the only sign of a once-robust spread of zingy condiments.
From kefir to kimchi to kombucha, miso to mango pickle, preserved lemons to pickled beets, fermented foodstuffs are commonplace in other cuisines, and are considered essential to good digestion. In my husband’s native India, meals typically included at least three kinds: intensely spiced pickles of many flavors, as well as fresh-made, live bacteria yogurt (or “curd”) and buttermilk.
Don’t tell the drug companies, but it turns out that making a high-powered new ecosystem to better service one’s digestive plumbing is simple, fun and deeply satisfying. Under Sharon’s expert tutelage, we drank some wine — fermented again! — and kneaded stringy pulpy cabbage pieces until they gave up their water and our hands were stinging from the salt. It was a wonderful and relaxing way to spend our daughters’ nap time on a summer afternoon. Below I provide all the details so that you, too, can share in the fun.
Sharon’s Easy Sauerkraut
1 head (organic) cabbage
1 Tbl Celtic Sea Salt per head (you want pure, high-mineral salts for this)
Optional: Pickling spices
Optional: a small amount of whey, to jump-start the fermentation (more on homemade yogurt in a future post)
Chop cabbage into chunks and then into fine strips and place in a large bowl.
Optional: Sip your wine. Laugh and talk. Discuss the cool new cookbook on fermentation that just made the Amazon bestseller list.
Wash your hands well and add 1 generous Tbl of sea salt per head of chopped cabbage.
Get your hands in there and squeeze and knead the salt into the cabbage. It will begin to give up its water and you’ll learn all about any small cuts and hangnails you may have. After about 12 minutes of kneading, it was limp and beautiful, and about half the volume.
Stuff the proto-sauerkraut into a crock, glass jar or other non-toxic container (Note: Ball jar metal lids, and most other metal lids, have a coating of BPA on them!) and push it down so that the surface of the cabbage is below the water it has generated. Add the whey in this process if using it.
Cover, put it somewhere where it will stay around 70 degrees F. Wait anxiously for 4 to 7 days before opening and sampling your creation.
After opening, store it in the refrigerator, where it will keep for a month or more. Makes about 3 and 1/2 cups of royal purple goodness. Serve over greens, next to sausage, in soups, or just as a nice condiment.