Sauerkraut Making
I had in mind to make sauerkraut when the cabbages in the Hillside Garden were ready and today was the day. Using my fail safe method of recipe selection (Google "name of food" recipe and take the one that appears on top), I learned that anyone who can chop cabbage and pour salt can make sauerkraut. The recipe suggest that liberties be take with ingredients ...
... and thats how three heads of cabbage, a kohlrabi, three Anaheim peppers, one cayenne pepper and a small red onion -- all from the garden -- found their way into the kitchen. Did I say spicy sauerkraut?
Now even by my standards (which are fairly loose as folks who have been with me in the kitchen well know), kraut making is a messy thing. Here my meat slicer is used as a cabbage chopper!
Mix the vegetables with the proper amount of kosher salt and stuff snugly into the pickle bucket ...
... press down firmly with a dinner plate with a quartzite rock on top and, in a week or so, the vegetables will ferment from the wild yeast in the air, producing sauerkraut!
Yum.
... and thats how three heads of cabbage, a kohlrabi, three Anaheim peppers, one cayenne pepper and a small red onion -- all from the garden -- found their way into the kitchen. Did I say spicy sauerkraut?
Now even by my standards (which are fairly loose as folks who have been with me in the kitchen well know), kraut making is a messy thing. Here my meat slicer is used as a cabbage chopper!
Mix the vegetables with the proper amount of kosher salt and stuff snugly into the pickle bucket ...
... press down firmly with a dinner plate with a quartzite rock on top and, in a week or so, the vegetables will ferment from the wild yeast in the air, producing sauerkraut!
Yum.
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