So, since starting a Paleo lifestyle last May, I became interested in non-dairy, or supplemental, sources of probiotics – for gut health – and discovered fermentation. Well, I didn’t “discover” it, but I’ve been experimenting with it – in the form of sauerkraut. Pretty good stuff. Above is my latest traditional-ish version. I used one head, each, green and purple cabbage, added celery seeds and caraway seeds, with ~3 tablespoons of kosher salt and let it work it’s magic for 3-4 weeks. I’ve got a new batch brewing as of a couple of days ago – purple cabbage, cranberries, apples, cinnamon, nutmeg, kosher salt – sauerkraut, my new dessert!!