How to make sauerkraut – fermenting veggies


FERMENTING VEGGIES: This small haul from the Murfreesboro Saturday Market got made into some tasty sauerkrauts we hope will be ready late next month. These are recipes with ginger that we make at home for ourselves and decided to add to the krauts we currently offer at Wellness Emporium – Woodbury. One is Ginger Beet. The other is Carrot, Ginger, and Turmeric.

HOW TO MAKE SAUERKRAUT: Sauerkrauts are easy to make and so good for you. They are rich in dietary fiber, nutrients, andgut-healthy probiotics.

All you need to do is chop up a blend of 75% cabbage with 25% other veggies and 2% salt added. Weigh all your cabbage and mulitply the weight time 0.33. The resulting number is your 25% of other veggies. After chopping or shredding your ingredients, mix them together and weigh it. Multiply the total weight with 0.02. This is how much salt you need to add, which is 2% of the total weight.

Mix all these together kneading the veggies in a bowl. You should see brine dripping from each fist full. Let it sit for about 20 minutes, then place in a fermentation vessel for about three weeks making sure all the veggies are completely submerged in its own brine. You can use fermentation weights to hold your fermenting veggies below the brine surface, or fill ziplock bags with water and place on top.

Fermentation will go through a couple of phases. If you use an airlock or airtight lid, you will need to burp the ferments. This will take about 3 weeks. When it’s done, jar it up and refrigerate to slow or stop fermentation. It should be a crunchy, tangy, probiotic bite of fermented goodness you can add to most meals!

Our new Chocolate Coconut Kefir is now available!

COCONUT KEFIR: Surprise! We made more Golden Milk and added some new flavors of our popular coconut milk kefir: Chocolate and Plain! These dairy-free vegan yogurts are made with all organic ingredients in our probiotic fermented coconut milk kefir for a Greek yogurt-style cloud of heaven on every spoonful. Grab one today exclusively at Wellness Emporium – Woodbury next to DTC!

Seasonal Watermelon Basil Kefir now on tap!

WATERMELON BASIL: Y’all, the HVAC is fixed and the seasonal Watermelon Basil Kefir is now on tap for cup and growler refills! It’s a total Summer experience. LOL!

We make our Watermelon Basil Kefir with watermelon from Triple A Farms and basil grown at Half Hill Farm in a gut-healthy probiotic water kefir soda for the hottest month of the year. Come get a free sample and take home a taste of Summer while it lasts exclusively at Wellness Emporium Woodbury!

Seasonal Peach Coconut Kefir now in the cooler!

PEACHES & CREAM: The organic peaches are in the cream! This seasonal dairy-free vegan yogurt is made by Half Hill Farm right here in Woodbury with all organic peaches we make into a purée, fermented organic coconut milk kefir and organic agave – no other ingredients! We even made them into frozen kefir popsicles! Yum!! Grab them while they last at Wellness Emporium – Woodbury!

Keep cool with our gut-healthy coconut kefir pops!

KEFIR POPS: Keep cool with our organic blackberry, blueberry, and strawberry frozen Kefir Pops! Each popsicle is a dairy and gluten free, vegan, probiotic treat made by Half Hill Farm with fermented coconut milk kefir, fruit purée and agave – no other added ingredients. They’re $2, or $8.75 for five and available now exclusively at Wellness Emporium Woodbury!

Seasonal Honeysuckle Kefir now on tap!

HONEYSUCKLE HARVEST: What an unbelievable year for honeysuckle here in Tennessee! We got an early start picking bucket loads at Meg & Brett’s place this morning – almost a week before last year’s peak. The smell and memories of picking as a child are unforgettable.

  

Honeysuckle Kefir is one of our favorite and most short-lived seasonal flavors. It’s also good for you! We make it by floating the flowers in our fermented kefir for a day. Stop by for a growler of cup while it lasts exclusively at Wellness Emporium Woodbury!

Introducing Kefir Pops: frozen probiotic treats!

KEFIR POPS: Keep cool with our new frozen Kefir Pops! We’re starting out simple with organic strawberry and blackberry and would love to hear your ideas!

Each popsicle is a dairy and gluten free, vegan, probiotic treat made with fermented coconut milk kefir, fruit purée and agave – no other added ingredients.

They’re $2, or $8.75 for five and available now at the following locations:

Summer seasonal Blackberry Kombucha now on tap!

BLACKBERRY SUMMER: Look at the size of the blackberries coming in to the kitchen at Half Hill Farm. They are so big and juicy that they literally exploded all over the walls from the press!

    

Shamma took most of the impact like a champ, but we are officially floor to ceiling deep in Blackberry Summer – literally two days into wiping the walls down. We can’t thank our neighbors enough for growing and picking for us this year. It is quite the year for them!

Our craft Summer seasonal Blackberry Kombucha is an annual favorite made with love from locally grown blackberries and blended with our probiotic kombucha for a cold, carbonated gut-healthy soda alternative. Get a 16 oz cup ($2.50) or 64 oz growler refill ($10) on tap exclusively at our shops:

Seasonal Honeysuckle Kefir Soda Now on Tap!

HONEYSUCKLE KEFIR: Our farm’s first seasonal taste of Spring is now on tap! Half Hill Farm’s Honeysuckle water kefir soda is a trip through childhood memories – made with farm foraged honeysuckle and a kiss of local honey in our probiotic water kefir soda. It’s an annual favorite that never lasts long. Stop by our stores listed below and get it by the 16 oz cup or 64 oz growler refill!

Root Beer Kefir – our latest water kefir soda!

ROOT BEER: It smells so amazing in the kitchen when the herbs are slow simmering for the Root Beer! Our newest water kefir flavor is a unique remake of a classic American craft soda with all organic sarsaparilla, ginger, star anise, birch bark, wild cherry bark, wintergreen in a probiotic water kefir soda. It’s one of several craft kefir sodas we make that’s on tap and available now by the cup or growler exclusively at the following locations: