Leslie Bartosh, CEC, AAC, FMP

 Making homemade sauerkraut is really quite easy.  Read on to see just how simple it is. Sauerkraut is rooted in food preservation.   That really is what it is.   Green cabbage preserved through the lacto-fermentation process. Traditionally, sauerkraut was made so cabbage could be consumed through the winter time when there were few fresh vegetables available.   Late summer and early fall were the traditional times for sauerkraut to be made. In today’s world, I do not need to preserve food.   But I enjoy doing so.   There is a certain amount of satisfaction that comes from eating a food I produced.   And, in the case of sauerkraut, it is also a very healthy food to consume.   It is nutrient dense providing many nutrients with few kcalories; it is a natural source of probiotics, and it is high in fiber. In its simplest form, Sauerkraut is made with only two ingredients:   fresh cabbage and salt.   The cabbage is shredded and mixed with salt. Ideally the cabbage is very fresh

  A 2 nd round of prototyping this recipe of chickpeas with couscous.   This time I added some onion, garlic and red pepper flakes along with fried onions on top of the couscous.   As previously, thinly sliced lemon was an integral part of the dish.   I can still see some variations on the theme in the future, but this dish is really close to being done.   Next time I make this, I will finish writing the recipe. This vegan dish is hearty, satisfying and easy to produce with a minimal amount of ingredients.   It can be mass produced and should hold without issue.   It also addresses many current menu/dietary concerns.   We rounded out our meal with a Greek Salad that we ate alongside of the chickpeas. Thank you, Diversified Ceramics for the great bowl to use with this dish. #LifeLongLearning #LifeLongTeaching #FamilyFood    As always, your questions or comments are welcome. Until next time, Bon Appetit Y’all Leslie Bartosh