About this episode

This episode explores the art of fermentation, focusing on how to make sauerkraut and other fermented foods to preserve vegetables and enhance gut health.

Have you ever watched a beautiful cabbage, zucchini, or box of fresh vegetables slowly turn into compost while sitting in your fridge? What if there was a way to preserve that food for months, improve its flavour, support your gut health, and do it all without a freezer, pressure canner, or expensive equipment? In this episode of Ditch the Store, we're diving into one of humanity's oldest food preservation methods: fermentation. From simple homemade sauerkraut to kimchi, sourdough, kombucha, and even fermented horse milk used by Mongolian nomads, we'll explore why fermentation has been helping people preserve food for thousands of years and how you can get started with nothing more than cabbage, salt, and a jar. Whether you're a complete beginner or you've been curious about making your own fermented foods, this episode will give you the confidence to have a crack at it. Beginner Sauerkraut Recipe Ingredients 1kg cabbage 1 tablespoon non-iodised salt Method Finely shred the cabbage. Add salt. Massage thoroughly until brine begins to form. Pack tightly into a clean jar. Ensure cabbage remains completely submerged beneath the brine. Ferment for 7–21 days depending on temperature…

People in this episode

Host: CJ Steedman

Topics covered

• fermentation
• food preservation
• gut health
• sauerkraut
• homemade foods

Keywords

• fermentation
• sauerkraut recipe
• gut health
• food preservation
• homemade kimchi

Mentioned in this episode

Organizations: Mojo Homestead, Ditch The Store

Products: sauerkraut, kimchi, sourdough, kombucha, fermented horse milk

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