Fermented Sauerkraut

  • 1 medium cabbage, cored and shredded

  • 1 TB caraway seeds

  • 1 TB sea salt

  • 4 TB whey (if not available, use an additional TB of sea salt)

In a large bowl, mix all of the ingredients together. Using your hands, rub the cabbage together or use a pounder to mash the cabbage to release the juices (about 10 mins). Place in wide mouth quart jars and push cabbage down so it is covered in its juices. Make sure the cabbage is covered in the juices! Leave a 1 inch space at the top of the jar. Cover and let sit at room temperature for 3 days. Put in the refrigerator.

The sauerkraut may be eaten immediately, but improves with age. Some people say that it tastes its best after 6 months of  cold storage!

adapted from The Nourishing Traditions Cookbook by Sally Fallon

For more nourishing ​foundational foods and nutrition information please refer to The Nourishing Traditions Cookbook by Sally Fallon

Chicken Stock

  • 1 whole free-range chicken, or 2-3 pounds of bony chicken parts, such as necks, backs, breastbones, and wings

  • gizzards from one chicken (optional)

  • feet from one chicken (optional)

  • 4 quarts cold filtered water

  • 2 TB vinegar

  • 1 large onion, coarsely chopped

  • 2 carrots, peeled and coarsely chopped

  • 3 celery sticks, coarsely chopped

  • 1 bunch parsley (optional)

Place chicken in a crock pot or stock pot. Add remaining ingredients except parsley. Let stand for about 30-60 minutes. If using a crock pot, turn on high. Remove any foam that rises to the top. After it boils, turn on low and cook for 6-24 hours. If using a stock pot, bring to a boil. Remove any foam that rises to the top. Reduce heat, cover, and simmer for 6-24 hours. For both, 10-15 minutes before removing from heat, add parsley.

Strain broth into containers and let cool. cover and refrigerate or freeze.

Remove the meat off of the chicken and use for other dishes, like adding to a soup.

adapted from The Nourishing Traditions Cookbook by Sally Fallon