Probiotic Salsa and other fermented foods

I've been making sauerkraut for a while.  It reminds me of my childhood.  My gran used to make it, among other things.  In our kitchen, there was a barrel of kraut, and another with pickles, a smaller one with half pickles.  I don't know what those are called in English, but basically it's something between a cucumber and a pickle, no longer a cucumber, but not quite a pickle yet; they're delicious.

I make flavoured sauerkraut, with various herbs, spices, and veg.  I've also been making kimchi (Korean), curtido (South American), and salsa.  Salsa is a great alternative to the other options for those who don't like cabbage, but like probiotic foods.  I've got an idea for hot sauce, and I'm in the process of growing a symbiotic colony of bacteria and yeast to start making my own kombucha.

I have a Facebook page dedicated to my sauerkraut and other fermented foods, it's under the same name as this blog.

www.facebook.com/MetalPorkchop

Salsa

Salsa in the making

Napa Kimchi

Caraway Bay Kraut, Napa Kimchi, Apple Fennel Kraut, Curtido

Loads of beneficial bacteria, vitamins, minerals, and taste!  Great for your digestive tract, and once that's balanced and healthy, everything else works better too.  Some of my customers swear that they've been able to cut down or cut out their GI meds.