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It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century. By the Middle Ages, it had become a prominent part of European cuisine. cabbage heads are generally picked during the first year of the plant’s life cycle, but plants intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross-pollination.

In the Kitchen

cabbage season is the time to make your own sauerkraut. It really is easy to do, and important too! Sauerkraut is an excellent source of probiotics, which all of us need to rebalance our system due to our continuous exposure to harmful environmental pollutants and low-quality food. I eat a portion of fermented foods with every one of my meals and that’s what I attribute to my great digestive health. I also drink sauerkraut juice whenever I feel sickness coming on, and I haven’t been sick in two years now!

ONE EDIT to the recipe at the link: You need to use some kind of weight to hold the cut-up cabbage under the brine. In the recipe they ask you to use some fancy glass weight or an air-lock. ALL YOU NEED IS A ROCK (there are other options at this link). Like literally A ROCK from your backyard. ANY ROCK will do. Just clean it with soap and hot water. Do not fall for these gimmicky tricks from people trying to sell you junk.