Fermented vegetables are important for healthy nutrition
Natural fermentation is one of the oldest means of preservation. Lactic acid bacteria subject the vegetables to a fermentation process. The vegetable becomes preserved, it develops a pleasantly sour taste, and it is rich in vitamins and minerals.
Sauerkraut is among the healthiest foods, writes pastor Sebastian Kneipp. James Cook introduced sauerkraut into navigation. A world-circumnavigator, with the help of sauerkraut's high vitamin C content, he protected many men from the pest of the seas, scurvy.
Nutritionists recommend fermented vegetables. Not only are they durable and taste delicious, but they also prevent numerous illnesses.
Correct handling of the Crock Pots
The first rule is cleanliness. This does not only apply to the vegetable but also pot and lid. This is where the remarkable traits of the stoneware pay off. It can be cleaned easily and without much trouble. It only needs to be wiped, scrubbed or rinsed off and then left to dry. Since stoneware absorbs virtually no water, the formation of mold, that is common at the surface of other materials, is eliminated. Mold formation affects taste, ingredients and preservation of the fermented vegetable.
You can obtains a number of recipes and instructions on the internet for fermentation. There is an Amish family in Lancaster Pennsylvania that markets their homemade Cole Slaw. They ferment in these Stone Crocks. Their recipe is very popular and they have request across the country through their mail order business. They also, after canning the Cole Slaw deliver to an Amish grocer nearly 20 miles from their home (they deliver in their horse drawn Amish Cart). They say the best tasting Cole Slaw is fermented in these old stone crocks and that's exactly how they prepare their recipe.
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