No Shampoo & Sauerkraut; An Update

Not long ago, a reader asked us for an update on my no shampoo experience and how our sauerkraut was doing. So, here it is.

I quit using shampoo in March, 2014. I posted updates on my progress at three months and six months. I have to tell you, after looking back at these articles, I think my hair looks better now than ever. 

Comparing the first picture, March 20, 2014, and today, I can see where my hair is healthier and has a more natural shine. I have continued to use only baking soda and water for my ‘shampoo’, along with apple cider vinegar and water for my ‘conditioner’. I still have the occasional itch on my scalp from psoriasis, but nothing compared to what it was when I used commercial products. I have not used any of the prescription medication I needed for decades to control the itch on my scalp. I couldn’t be happier.
 

This was one of the many steps Frank and I have taken to decrease our chemical exposure and intake, in our effort to improve our overall health. Fermenting our own sauerkraut has been one of the most recent experiments I have conducted on Frank. At first we were both hesitant, but now we’re not at all. We happily eat our kraut at least six days a week. Sometimes it just doesn’t fit into the meal, and a few times, I just plain forgot to serve it.

The current batch we’re eating now was a combination of        1 1/2 heads of cabbage and about 15 large carrots. This is okay, but the vegetables are softer and don’t taste quite as good as the plain cabbage. It was something I wanted to try, but probably won’t do this combination again.

I removed all of the carrot/cabbage kraut from the crock two days ago and stored it in the refrigerator. We got about four quarts this time. I don’t pack it down solid, so it’s not a full four quarts, but it is enough to last us quite a while. We eat about a 1/4 to a 1/3 of a cup per serving. 

Since the crock and fermentation process seem to be going well, this time I put    3 1/2 heads of cabbage in the crock, filling it pretty full. I continue to use some of the juice or liquid from the previous batch to inoculate, or speed up the fermenting process. I also drink some of it on occasion when we get to the bottom of a jar. It is pretty stout stuff, but it’s good. We prefer the cabbage shredded, which I do with our KitchenAid. I have started using sea salt instead of regular table salt for the minerals it contains. I use it in all of my cooking as well as the kraut. 

This summer I hope to try fermenting some of our garden produce, like cucumbers, okra, turnips, peppers and beets. It would be nice to discover another vegetable, or combination of vegetables we enjoy as much as we do the cabbage.

I appreciate Deb’s request for an update on these two topics. There isn’t any reason for me to ever use commercial products on my hair again. What I am doing now is effective, keeps my hair and scalp healthier, my hair looks better and another added benefit is that it costs pennies on the dollar compared to commercial products. The sauerkraut experience has shown us another way to improve our health by making something for ourselves instead of depending on someone else to do it for us. It takes time, planning and effort on our part, but the health benefits of consuming fermented foods well outweigh the effort expended. It’s a great life. One full of learning, work and progress. I am grateful.

Until next time – Fern
  Visit Thoughts From Frank and Fern at http://thoughtsfromfrankandfern.blogspot.com/