Back in the Kitchen

I’m never far from my kitchen. As I told someone recently, I love playing with my food. This weekend, I made three varieties of mustard (you can read about it on my main blog), hummus, and now, sauerkraut. In a little while, I’ll be making falafel and pita bread for our dinner tonight.

Let’s get back to the sauerkraut, shall we? I’ve never made sauerkraut; I can remember that my parents had this wonderful old 5 gallon crock that they tried making sauerkraut in – I wish I had that crock! As I recall, their sauerkraut never worked. I don’t know how my mom made it and my youngest sister told me yesterday that she remembers a few failed attempts as well.

After someone posted about homemade sauerkraut on a forum I’m part of, I became intrigued. One of the ladies posted a link to a tutorial she had put together. It sounded easy enough. I also did some searching through Pinterest and found a few more tutorials; they were, basically, all the same. Slice up your cabbage, massage salt into it until you have enough brine to cover it, pack it into a jar, making sure that all the cabbage is submerged in the resulting brine, cover it making sure it can breathe, and leave it alone to do its thing.

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Mine is now tucked away in a closet, doing it’s thing. I’ll let you know how it goes.

 

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