Excited about my first Sauerkraut successes. Learning to ferment foods gives me a lot of confidence in my longterm survival game. Before canning our ancestors knew how to store away their harvests in a fashion that kept over the winter and actually ADDED nutritional value to the food. It’s a fascinating process.
I got the information to create this Sauerkraut from the My Favorite Ferments class that was streamed live from the North Alabama Agriplex page.
Stone grinding dried corn kernels is straight forward but time consuming. I managed one cup in two hours.
Corn fed Americans prior to European arrival and continues to this day. Most of the heartland looks like an uninterrupted sea of cornstalks. But sweet corn is a modern invention and in times past dent corn had to be processed into something digestible.
Grinding dry corn against stone can provide grits or meal suitable for cooking.
The photos are me experimenting with those foods the Indians would have combined with their cornmeal; fresh and dried cranberries, tiny wild tomatoes, and wild strawberries with pecans.
