I picked up a gorgeous head of cabbage this week from the Linton Farmers’ Market. Outside of coleslaw, most people are not familiar with the many ways cabbage can contribute its nutritional goodness to our tables.

By far, my favorite way to eat cabbage is fermented. That’s right. I’m talking about homemade sauerkraut. This may seem like an unattainable goal, but I assure you, nothing could be simpler than making this probiotic power food in your own kitchen.

I use Sally Fallon’s excellent guide to fermenting vegetables, from her cookbook, Nourishing Traditions. Using either red or green cabbage, the fermentation process is easy to jumpstart. Fallon recommends using whey, obtained by draining plain yogurt, or substituting lemon juice for those who cannot tolerate dairy.

The fun part is using a wooden mallet or meat cleaver to smash the cabbage (plus caraway seed, whey, and salt) to get the natural juices out of the cabbage. Not only is it cathartic, it builds some serious arm muscle. This concoction then stays sealed, on the counter for two days before moving to the back of the fridge, where it should stay for a good week before tasting. I prefer to give it a bit more time than that, but it all depends on how much flavor you like.

Fermentation is extremely beneficial for digestion, but it is also an excellent way to preserve the bounty of summer. Sauerkraut will keep in the fridge for many months.

Think about trying this yourself, and if you are interested in learning more about home fermentation and its many benefits, check out Donna Schwenk’s Cultured Food Life at www.culturedfoodlife.com. Everything you need to get started is available at the Linton Farmers’ Market!

–Amy Lore, Linton Farmers’ Market Steering Committee