"I just received the two kraut pounders that I ordered. I used one to make 2 bottles of sauerkraut and it is wonderful to work with!!!"
- Roberta, NJ
"My new favorite tool! This is perfect for making your fermented foods. I recently bought this lovely tool and wish I had done so years ago."
- Jessica
"last summer my sister found your kraut pounder and gave me one. It is a great tool."
- Jane, VT
"I really appreciate all the good work and efforts you and your chapter do. We're all excited about pounding us some kraut!"
- Don, Portland, OR
"I also really liked how useful it was for pressing the vegetables down into the jar – it was more efficient and did a better job at packing than anything else in my kitchen."
- Wardeh, Eugene, OR
|
Pink Powerkraut Here is a recipe for a beautiful pink mixed vegetable ferment. It is flavorful with ginger and garlic.
Makes 2 quarts
- 1 medium head green cabbage
- 2 turnips (Scarlet variety if available or substitute red radishes)
- 1/2 cup grated dikon radish
- 1 cup grated beet root
- 1 TBS grated fresh ginger
- 2 cloves garlic
- 1/4 cup whey (liquid strained from yogurt) – Optional
- 1 TBS unrefined salt
Directions: Follow General Directions below.
Original recipe by Lisa. (First posted in the Eugene Chapter Newsletter, August 2007)
|
"Thank you very much for providing a wonderful product that will last the distance, is handcrafted from natural materials by loving hands at a very good price.
"I love the story behind the Kraut Pounder. Being of German birth I can relate to all these foods and as a very young child was raised on these types of foods."
- Monika, Australia
"I own one of your pounders and love it!"
- Leah, Seattle, WA
"Thanks for being willing to ship us so many!
- Julie, Vancouver, WA
"Great to hear that you are a small business/co-op and not a large company and happy to support you."
-
"I'd love to buy one of the sauerkraut pounders!"
- Sally Fallon, Washington DC (April, 2007)
|
Leave a Reply