Yesterday we celebrated my daughter turning 8! Annika invited five of her closest friends from school. It was a rainy dreary day, so were not able to play with our chickens or in the garden. I had asked Annika a few nights earlier what she would like to do at her party. I offered to have the kids make something in the kitchen…maybe granola or homemade fruit/nut bars…or….
Annika wanted to make pickle kraut (fermented cabbage with cucumbers, garlic and dill). I think this appealed to her since it is fun to squish the cabbage and she loves eating the finished product. I was a bit apprehensive since these kids are not WAPF kids. Who knows what they will think of this project.
So, here’s my chance to see how things would go with seven excited kids (5 guests plus my 2 children). I surveyed the group to see if they have ever eaten sauerkraut or even pickles…most had not. Only two kids had had pickles and I am guessing they were vinegar ones, not fermented.
I have to say they didn’t seem to excited about the proposed project. I gave a little background on fermented foods and explained how it was similar to yogurt in the culture process….blah blah …is what they mostly heard. Nevertheless, they dutifully washed up and gloved up and entered the kitchen. I had them sample some of the pickle kraut they would be making.
Surprise, several of them really really liked it! And than I asked if they wanted to try anything else first. Maybe green beans? Yes, several of them answered. Whew!
Than they demolished at least 4 or 5 of the fermented green beans and they wanted more. But I thought we should get started on our project. And lunch was being served right after so I wanted to make sure they had some room for all the goodies I had prepared.
So they squished and squished…giggled….got the cabbage and the its brine really going….we packed the jars….and than they wanted to eat it. They looked disappointed that it would take a few weeks before they could eat it. But I explained that it would be worth the wait. I sent them all home with a handout with the recipe for a larger batch and instructions on how to monitor their own little pint.
As I was cleaning up, I heard one girl asked Annika, “Does your mom have any other cool vegetables to try?” My heart swelled! I brought out some dilly fermented carrots and my fermented mayo to serve with lunch. They were both quite popular. See, kids do like nourishing foods!
Their parents looked a little puzzled when they came to pick up. But they mostly seemed interested. Maybe they will care for their kraut and in a few weeks they will be rewarded.
I hope to be able to offer more of these workshops for your special child’s celebrations. Let me know if you would like to have one hosted at your home.