Latest posts

Lactofermented Vegetables and Sauerkraut Video


Regular consumption of live unpasteurised sauerkraut and other pickled vegetables made through the age old process of lactofermentation is unquestionably one of the best ways to build up good gut flora and strengthen digestion.

An easy way to improve your health quickly is to eat lactofermented foods daily. You will see improvements in immunity, blood sugar control, energy, skin health, better digestion and more.

Lactofermentation is a process that has been used since ancient times to preserve vegetables and enhance their flavor. Before refrigeration and the discovery of modern preservatives lactofermented foods were part of the everyday diet of our ancestors.  However, most of us did not grow up with these foods in our diet.  

It is difficult and expensive to buy these foods, so it's really worth the effort to learn to make them ourselves.  The possiblities are endless and there are some wonderful books around to teach you how to get really creative. To get started I recommend  "Wild Fermentation" by Sandor Katz,  "Making Sauerkraut and Pickled Vegetables at Home" by Klaus Kaufmann and  "The Kimchi Cookbook" by Lauryn Chun. 

Sauerkraut is one of the easiest lactofermeted foods to make because cabbage leaves naturally have lactobacilli on them. In most recipies salt is added at the beginning to start the process. Salt inhibits other organisms but does not kill the lactic acid bacteria. The salt resistant lactobacilli mulltiply and eventually dominate because the acid enviroment they produce further inhibits other organsims. 

The recipe shown in this video is one of the simplest and a good starting place for the novice. Use organic cabbage if you can and natural sea salt (not iodized).



Pickl-it Jars

For more information on the pickl-it jars and recipes




These are available here Australia  from Kitsas kitchen


Orders : email orders@kitsaskitchen.com.au

Contact Number : 0425 214 846


Japanese  Pickle Press

Available from Tokyo Mart