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
Roy A Ackerman, PhD, EA
September 10, 2019 at 3:21pmNever knew that’s how sauerkraut was made.
No, I won’t be rushing out to make some either. (I prefer my cabbage in cole slaw or apple slaw.)
Marian Allen
September 11, 2019 at 8:05amRaw cabbage is a favorite around here, too, but we also like it boiled or gently fried. But I do love a bit of sauerkraut here and there. 🙂
Daniel Antion
September 10, 2019 at 3:52pmSounds good. I forgot to check the food stuffs in your poll. I like the food stuffs
Marian Allen
September 11, 2019 at 8:06amIt isn’t as sour as store-bought, and it’s a different kind of sour. I’m happy to know it’s so easy!
Scott
September 12, 2019 at 9:51pmWell that just looks delicious! How did it end up tasting? That’s cool that it seals itself. Amazing what chemistry can do!
Marian Allen
September 13, 2019 at 7:51amThe first batch was really good, but the second batch was very bland. I think the difference was that I cooked the first batch in a fry; the second batch, I threw into a boil.