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Here it is a winter snow storm. I am anxiously awaiting spring and getting into my garden. And I am enjoying the taste of my garden lacto-fermented. I have just a little left in this jar, the last one with peppers.
Lacto-Fermented Sauerkraut
One head of organic cabbage shredded
2 large organic carrots shredded
1 organic pepper chopped into small pieces
1 Tablespoon Real salt
3 Tablespoons whey (I use the kefir whey from making cottage cheese, it is stronger than cream cheese whey)
Pound the cabbage in a bowl for 10 mins until the jucies release. Mix in the remaining ingredients. Spoon into quart jars pressing all the vegetables down below the liquid. Add more liquid if necessary. Leave an inch head room. Cover tightly and allow to sit at room temperature for 3 days then place in cold storage. I let them sit in a container because they have overflowed. When the jars sit the liquid may bubble.
My grandmother made this when my mother was young. My mother enjoyed eating again.
We eat this on Rueben Sandwiches, as a side dish with beef or sausage, and on salads. I make a special salad in the summer with my fresh garden veggies. We eat this with German Potato Soup. I never cook the saurkraut because I want to keep all the nutrients. Kraut Salad
Growing up we ate oatmeal for breakfast. We soaked our oatmeal overnight. I don’t remember seeing that instruction on the oatmeal box but I do remember reading the box and seeing that I did not have to soak it. I never knew why my mom soaked the oatmeal until I started hearing about Weston A. Price. So now I again soak my oatmeal overnight to breakdown the phytic acid for easier digestion. And once we gave up boxed cereals oatmeal was served even more often. 
