OK, you caught me. Yes, “cultured veggies” are also known as sauerkraut, or fermented vegetables. But as someone who historically does not have warm, fuzzy feelings for the sauerkraut you get at restaurants or can buy at the grocery store, I’m telling you the homemade version is pretty awesome. And super good for you, chock full of the partying bacterial probiotics that give it the sour flavor (just like the ones many of us spend good money on from the health food store). But these friendly critters work hard for you, converting raw veggies into a distinctive, tasty dish. And then once you eat them, their work really begins as they populate your gut and kick out all kinds of nasties that you really don’t want to read about here. Continue reading
It’s only natural that the first recipe I post has kale in it. After all, I was really close to naming this blog “Cavorting Kale,” and there will probably be a post one of these days that is an ode to this fabulous, tasty, textured, mineral-rich, alkaline, yet often-maligned veggie. So here you go. If you are not yet a kale convert, start here!