Amber Gaddy, you are the lucky winner of three cultures of your choice! Congratulations! You will be contacted soon.
Everyone else, here is a coupon for your consolation prize.
Let’s keep up our healthy culturing and learn new ways to culture too!
Happy Culturing!
*As you know, Cultures for Health is one of my wonderful sponsors and as of such, I do receive compensation for giveaways. But you can be rest assured that I only accept sponsors from companies that I truly believe in and recommend. So check out Cultures for Health! It comes with my high recommendation! *
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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!
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Kimi,
How do you serve and eat your homemade sauerkraut? Next to liver, this is one of my biggest challenges in eating from NT. Any suggestions are appreciated! Thanks
Lindsay
Lindsay, here’s a “recipe” I’ve enjoyed: 2 c. raw kraut (red is great), 1/2 c. diced celery, 1/8 tsp. cayenne. It can be a bit zippy, so decrease cayenne if you need. Start with just a tablespoon of kraut each day, if it’s challenging for you to eat. You will get used to it! Especially when you keep in mind how good it is for us.
All you need is olive oil, salt, pepper, mix and that is it. I eat it with bean soup and it is very good.Some people add minced garlic too.
Woo-hoo!
I’m ridiculously excited about this. I’m on SCD/GAPS for health reasons and yogurt is one of my lifelines, so I probably think about fermentation more than is really healthy. 🙂
Thanks for the giveaway, and for the great recipes & articles, Kimi!