Last week my favorite hardware store was having a "25% off everything that fits in your cart" sale, and that beautiful crock I have been fondling every time I go just jumped right in there.
At about the same time I signed up to join the "Preserve the Bounty" challenge(d) at The Nourished Kitchen. Normally not one to join such committed adventures, :), I was hooked when I read that we will be preserving the old fashioned way, with Mother Nature. As long as it is edible when I am done, without too much dirt from grubby little hands that can never stay way, I am good.
Imagine my delight when the first week's challenge is announced: FERMENTATION!! That is serendipity.
So, my friends, I am making Sauerkraut in my beautiful crock. And I am going to share with you. It is quite simple, yet you should really check out Wild Fermentation. Sandor Elix Katz is quite entertaining, and he makes it all look very easy. Though the site is very comprehensive, I ordered his book.
First, chop up about 5lbs of cabbage. I used red and green, because I want pretty PINK sauerkraut.
As I put the cabbage in the crock, I sprinkle it with sea salt and stomp it down with my firs to release the water in the cabbage. I add salt as I layer. Very therapeutic...
Voila'! Weigh it down with a plate (though I will make myself a round wooden cover soon) and a large glass jar or gallon milk jug.
Now you just need to check it, and keep down the pressure. Check out Sandor's site for details. I will post as it progresses.
Happy fermenting!
P.S. If you are German, and take offense to the word "Kraut" (and yes, I was called one as I was growing up with military kids), please don't. I say it with pride & love :).
Happy fermenting!
P.S. If you are German, and take offense to the word "Kraut" (and yes, I was called one as I was growing up with military kids), please don't. I say it with pride & love :).
