Roast Beef, Sauerkraut and the Last Week of the Year!
Save for Later!
So, it’s the last week of the year 2020. I feel so hopeful that 2021 will be a little easier. The week between Christmas and New Year’s is a favourite with me since I’ve become and adult. January first means a new start, and I really like a new start…don’t you?
Our family has been eating so much rich food this past week. Some of us haven’t been feeling very well because of it. This leads me to think maybe we need a reboot in January with what we choose to put on our plates. We generally eat fairly healthy food most of the year, but I think there is improvement to be had, for sure. Which led me to finally pick up some jars, fermentation springs and a special lid, and a cabbage to get us started.
My mom and dad often made sauerkraut at home, so I had seen it done in the past. Mom would make a large crock of it, letting it ferment in the laundry room. It wasn’t until I saw Farmhouse on Boone’s recipe that I felt I could tackle a project like sauerkraut for our family. You can make just a few jars at a time, if you want, and I thought, “I can handle that!”
So, this next week I’ll be making sauerkraut! It’s a delicious and nutritious side dish that goes with almost every meal. Easy to pull out of the fridge, cheap and is good for the gut.