The Kraut Makes Kraut

The amazing Sara Marian, our #4 Daughter, has traced my maternal grandfather’s people back to Bavaria. So I made sauerkraut. Not Bavarian style, which has onions, apples, and brown sugar (or maybe sherry) in it, because Charlie doesn’t think he would like it.

I might cook some onion and apple in a splash of sweet sherry and put it in a dish at the table to add as desired (or not, if not).

Yesterday, I was all proud of myself and talking about this at a meeting, and one of the other members told about how she put up 50 heads of cabbage into kraut, and how easy it was.

The way I did it was easy, but her way is easier, so Imma show you my pictures and her method.

My pictures:

Carolyn’s Sauerkraut

Shred or chop cabbage. Put it into a quart jar. Add one teaspoon of salt. Cover cabbage with boiling water. Put a lid on loosely so fermentation gas can escape. Put something under to catch fermentation overflow. When it’s done fermenting, it seals itself.

Mein Gott. No muss, no fuss.

I’m also posting today at Fatal Foodies about soup.

A WRITING PROMPT FROM ME TO YOU: Write about a food named after your or a character’s ancestral homeland.

MA

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About

I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “The Kraut Makes Kraut

  1. Daniel Antion

    September 10, 2019 at 3:52pm

    Sounds good. I forgot to check the food stuffs in your poll. I like the food stuffs

    Permalink  ⋅ Reply
  2. Scott

    September 12, 2019 at 9:51pm

    Well that just looks delicious! How did it end up tasting? That’s cool that it seals itself. Amazing what chemistry can do!

    Permalink  ⋅ Reply

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