Broth

Broth is easy, especially with a few secret ingredients. Take the bones and skin left over from making Roast Stickey Chicken, add a broth pack from the freezer, this consists of backs, necks, and the secret ingredient. Cover with water and add some raw apple cider vinegar. Let this set for about an hour before turning on the stove. While it is warming up, chop up some onions, celery and carrots and toss into the pot. When it starts to boil, skim off any foam that rises to the top. Let it simmer for at least 24 hours, or more if you are busy. Here is a picture after two days, there is the secret ingredient.

Next strain the broth, here is my set up for straining:

When the broth cools some, strain it through a smaller strainer into containers and freeze, don't forget to leave some space for expansion in the freezer.
The secret ingredient, allows the broth to set on a plate.

Sauerkraut, the Slow Fast Food

Sauerkraut, the Slow Fast Food

Make Whey. Take some plain yogurt, scoop some into a coffee filter lined funnel. If you have milk allergies, skip this step and use an extra tablespoon of salt below.



Shred Cabbage. I use this slicer, but have used a knife and cutting board.



Add salt and whey, and pound. For a medium head of cabbage use 1 tablespoon salt (Redmond Real Salt, Celtic Sea salt, or something of similar quality), and 4 tablespoons whey. I used extra salt because my cabbage was large.



Press pounded cabbage into quart jars leaving 1" head space. Be sure cabbage is pushed down under the juice. Cover and leave at room temperature for three days.

This process only took about 45 minutes from start to finish, including clean up, ending with two quarts of Sauerkraut. With practice faster. Time well spent on an inexpensive food that will add healthy flora to the gut, one spoonful at a time. Now I have a quick addition to many meals.

Don't wait until your gut is damaged and you develop food allergies or an Autoimmune Disease. Start your little ones on fermented foods early.