The hope for any garden is an abundant harvest! However, sometimes gardens become more productive than anyone can consume before everything spoils! There is nothing more tragic than wasted food!! So what does one do with an oversupply of crops?
What people have been doing for centuries…preserve them!
West Vernon Elementary had a gigantic crop of stunningly beautiful red cabbages! But there were so many cabbages, all ready to be picked right now, and we had no idea what to do with all of them. So we decided to make Sauerkraut!
Sauerkraut is one of the oldest, and one of the easiest, forms of food preservation. Most often, it is a recipe attributed to the Germans (the word literally means ‘sour cabbage’), but there is actually evidence that the Chinese workers who build the Great Wall of China ate Sauerkraut.
Sauerkraut is full of Vitamin C — as much as four times the amount found in raw cabbage – as well as pro-biotic and digestive enzymes that help aid in a healthy intestinal system. Once fermented, preserved foods can last an incredible amount of time, while retaining their nutritional value. This is one of the many reasons sailors brought vats of sauerkraut aboard their ships — to prevent scurvy!
It’s pretty much a Superfood.
Plus, it’s super fun to play with your food!!!!