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.
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.