A few months ago a NL member was asking about where to get Sauerkraut. While there are places to buy it, making it was also suggested. This morning I ran into an interesting recipe from a book called Wild Fermentation. What I particularly like about this recipe is that it offers you a this is easy, just do it attitude.
While my friend Willy bought a glass jar to make Kim Chee, this recipe has inspired me to ask one of the locals to make a straight-sided ceramic crock for the sauerkraut process. Where we live, there is an amazing amount of cabbage grown. In this recipe, the only other required ingredient is salt but there are suggestions for other things as well, many of which are also grown locally.
The author could be called a fermentation activist which seems like a good thing health-wise. He is also the author of a newer book, The Revolution Will Not Be Microwaved which also looks very interesting and fitting for people in Nicaragua.
The more I read about why fermentation makes sense, why packaged food is a bad choice and such, the better I understand why there are some very old Nicaraguans (for example, Ana has a great grandfather than lived to be about 125 and Mary Luz recently sent me a photo from one of her relative's 100th birthday party) that would be called poor and living far from city water, grocery stores and medical care.