My husband who is part German and loves sauerkraut suggested I make some with all the cabbage still in the garden. It was so easy that I wanted to share it with you. I have also included a quick lunch idea for a vegan tempeh reuben sandwich.

Sauerkraut is a fermented food that contains live micro-organisms that help to break down complex proteins or components like lactose that are difficult to digest. Fermented foods help your body absorb nutrients. They should be eaten every day. Just a little, not too much. Preferably made at home. This is basic macro philosophy as well as that of many other traditional cultures including Asian and those of Eastern Europe.

Adding a spoonful of sauerkraut to your daily diet is a good way to improve your health. Remember that store bought sauerkraut has been pasteurized and does not contain live micro-organisms. I had recently bought a book called Wild Fermentation by Sandor Katz. This is a fascinating book. It not only has plenty of recipes but it also discusses the history of fermentation and explains how many cultures have incorporated fermented foods into their diets for centuries. As soon as I opened it I read the following:

"Wild fermentation is a way of incorporating the wild into your body, becoming one with the natural world. Wild foods, microbial cultures included, possess a great, unmediated life force, which can help us adapt to shifting conditions and lower our susceptibility to disease. These microorganisms are everywhere, and the techniques for fermenting with them are simple and flexible"

"Incorporating the wild into my body" Wow! That sounded like something I needed. I had cabbage, good quality sea salt, jars with plastic lids. Now all I needed was a video.



The directions were simple. I used one cabbage, a tablespoon of salt and I had two jars of sauerkraut. It took half an hour.

Put the lid on loosely. Sit back and wait for the bubbles. That tells you that it is fermenting. Taste it every day and also check to make sure that the brine covers the cabbage. After a couple of days it starts to taste like crispy sauerkraut. Great sauerkraut is all about texture. It has to be really crisp. Once you make this you will never buy store bought mushy stuff again. As soon as you like the taste store it in the refrigerator. This slows the fermentation process. Do not put the lid on tight. Fermented foods are live cultures and they need to breathe.




For the tempeh reuben sandwich I used Lightlife Fakin' Bacon. Many recipes suggest marinating the tempeh but I wanted this to be a really quick sandwich. I used European sourdough rye from the French Meadow Bakery. This bread is made from sourdough starter rather than yeast with absolutely no additives and it is sliced really thin. My husband wanted mozzarella cheese on his sandwich and I made a vegan version for myself with avocado. Both tasted good. You can, of course, use other varieties of cheese, Swiss cheese is traditional, as well as mustard or Thousand Island dressing.

Tempeh Reuben Sandwich

2 slices Lightlife Fakin' Bacon
2 slices French Meadow European rye bread
Vegenaise
1/8 cup sliced onion
sauerkraut
avocado or mozzarella cheese



Heat 1Tbspn olive oil in large skillet. Cut tempeh slices in half and brown about 1 minute on either side. Remove the tempeh, grill onion and heat sauerkraut. Spread 1Tbspn Vegenaise on each slice of bread. Arrange the tempeh, sauerkraut and a slice of cheese or avocado on the bread. Top with the other piece of bread. Add a tablespoon of oil to the skillet, heat and add the sandwich. Cook until golden and crisp. Turn over and cook the other side until the cheese melts. Slice in half and enjoy.