This site is an archive of For the latest information about Susy and her adventrures, visit the Cultivate Simple site.
Thank you for all your support over the years!


September 17th, 2013

I was up late into the evening making sauerkraut. For this batch I decided to add a few apples. I read in The Joy of Pickling that adding a few apples to your kraut will lessen the tartness of the sauerkraut. Since Mr Chiots isn’t a fan of the tartness of sauerkraut I thought he might like this version. A few of you asked about this as well after listening to Cultivate Simple yesterday.
making kraut
You can see our microphones are still on the table from recording the night before. It’s nice to have 10 more lbs of cabbage tucked into jars becoming healthy winter food. Sauerkraut is probably my favorite fermented food, I like it cold from the fridge for breakfast, lunch, or dinner. I think it’s salty tang goes well with just about anything!

What’s your favorite fermented food?

9 Comments to “Chopping…..”
  1. Josh on September 17, 2013 at 7:03 am

    My fave would have to be yogurt. Preferably of the Greek variety. I’ve made it myself several times, but I generally just get it from a local farm.

    Reply to Josh's comment

  2. Marina C on September 17, 2013 at 7:55 am

    Yogurt for sure!
    I make it all the time! I love sauerkraut, but I have never made it.
    I would love to love kimchi, it is so healthful, but I cannot get to even like it.
    I will follow your instructions and try and make my own saurkraut next.

    Reply to Marina C's comment

  3. Nebraska Dave on September 17, 2013 at 8:40 am

    Susy, ha, yeah, first thing that came to mind was beer. I’m not so much a beer drinker but it’s about the only thing that I’ve had this last year that’s been fermented. I think I need to broaden my horizon, don’t you think? I’m seriously thinking about kraut this year and have gallon size glass jars that would be perfect for making sauerkraut. I just don’t think I’m ready for kimchi yet. I did grow some cabbage for making sauerkraut but the rabbits couldn’t wait and ate most of the heads but there’s always store bought. You said in your last podcast that fermentation will take bad food and make it good, right? Well, maybe not bad food but fermentation will improve the nutrition.

    Have a great fermentation day.

    Reply to Nebraska Dave's comment

  4. Nancy Settel on September 17, 2013 at 8:43 am

    oh how I love sauerkraut and love it cold also my husband likes it but not as much as I do. The apples made me think and would love to try this. I started making sauerkraut because of you. How many apples to one head of cabbage would you add? I always add a few apples to sauerkraut when I am cooking it with a pork roast something I picked up from my mother in law many years ago. Have been a reader of your blog for years and learn so much from you.Nancy

    Reply to Nancy Settel's comment

  5. Felicakes on September 17, 2013 at 9:01 am

    Does Kimchi count? :)

    Reply to Felicakes's comment

  6. Sam on September 17, 2013 at 10:14 am

    I love yogurt and sauerkraut, though dilly beans are a contender, too. I’m really indecisive this morning!

    Reply to Sam's comment

  7. Chris on September 17, 2013 at 1:20 pm


    Reply to Chris's comment

  8. Eliza J on September 17, 2013 at 8:01 pm

    My favorite fermented food is cranberry orange relish with finely ground walnuts! YUM!!!! My next favorite is what I made today ~ a batch of Kimchi that produced 2 quarts. I mostly followed your recipe but deleted the onions and added carrots from the garden. I did this last year and it was awesome! (the carrots stay so crisp over the long run ~ it’s amazing!!!!) The house smells wonderful with the mixture of garlic and ginger, and everything else. I have another head of cabbage so sauerkraut is next…

    Reply to Eliza J's comment

  9. Bacon on September 22, 2013 at 7:40 am

    Definitely beer.
    We are brewing our own now, and so neat to see all the different stages.

    Reply to Bacon's comment


This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

Read previous post:
Cultivate Simple 45: Further Fermentation

In this week's episode we continue the discussion about fermentation and the things that we like to ferment. What's for...