Dehydrating carrots and making sauerkraut

Carrots and Cabbage

Carrots and cabbage—I love them both.  Since we do not have a greenhouse, we wanted to preserve what food surplus we had now to get us through the winter.  Carrots dehydrate so nicely and are great for soups, stews and casseroles.  Cabbage is high in Vitamin C, ferments so easily and stores very well in the form of sauerkraut. 



A Polish friend recommended this recipe to us, and it is now one of our go-to-cannot-possibly-fail standards: take some sausage and potatoes and cook them in a cast iron skillet.  Then add sauerkraut and applesauce at the end.  Simmer for ten minutes and you have a complete meal.  On a cold winter night, this is pretty tough to beat! 


Sauerkraut is a great source of probiotics, which are great for the health of your gastrointestinal tract.  Sauerkraut is such a simple way to store cabbage and the probiotics that are created naturally from the bacteria found in cabbage make this a great addition to your pantry.  Here is a great article on some of the history and benefits of lacto-fermented “super foods.” 

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