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    Weston A. Price

    « TIME | Main | Sugar Woes and Victories »

    November 11, 2008

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    Thank you for this recipe. I'll have to try this soon.

    Hi, I stumbled on your blog awhile back, then I joined HMN and saw you're a member too. I read through your Whole 30 journey and it has been part of our family's inspiration to take on a paleo diet! I want to start incorporating fermented foods like this so we have some good, whole food sources of probiotics. But I have a question about leaving the sauerkraut uncovered while it ferments - does that raise any concerns with it growing mold, or getting dust or other things in it when part of it is exposed to air? Do you cover it with a towel while it sits? I was just looking at Mark Sisson's blog and he recommended "skimming" off the mold, which made me wonder if/how you handle that.

    Thanks, and love your blog!

    Hi, Stephanie! Thank you for reading. HMN rocks!

    For kraut, I haven't grown mold, but I think that skimming it off would be fine. I do cover my ferments when open air. I have a video on my blog, and that was an early effort at kraut. More palatable for my husband and son, but I have moved on to the Nourishing Traditions and Pickl-It ways. I prefer Pickl-It. You can search for it on my blog or just straight google it. I am a pungent fermented food junky.

    I haven't blogged it yet, but I am also enjoying water kefir. (At least I don't think I have blogged it.) Go to cheeseslave to check out her water kefir.

    Hope that helps!

    Laura

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