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my sauerkraut is done, but i was a little too stingy with the salt and it’s soft. it’s beautiful and tastes great though. i added beets, carrots, star anise, cardamom and peppercorns. i will be eating it as i watch this documentary on krautrock:
ps: the scrooge diving picture does not do justice to the massive size of the gallon jar.
here’s a link to a sauerkraut recipe. I would’ve said to just wing it, but I’m not to be trusted anymore, apparently. also, a trick that my old roommate, annie, taught me: if you’re going to use a zip lock bag full of water to weigh down the cabbage (which some recipes advocate), fill it up with brine, so when it inevitably leaks, you won’t have weird soggy diluted cabbage.
next up, i wanna lactoferment daikon and carrots, but not shredded like hawthorne valley makes (or am i making that up?? i don’t see it on their website. erika, do you remember?)…match-sticked, like you get on sandwiches. #livingthedream
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CABBAGE MASSAGE/MEMORIES: We made sauerkraut in NYC on halloween of 2009. Hannah taught that massaging the cabbage helps get it ready to kraut. Another way is to stab it with knitting needles once it’s in the jar. This is on youtube too, with the sole comment being “that’s an interesting sound.”
2012 and loving it.
