Another successful recipe thanks to wild fermentation and the book by the same name. Half green, half red cabbage, my first homemade sauerkraut is crunchy, tangy, briny, surprisingly fruity, noticeably fresh and very much alive. Rather than cooking, you simply "allow" this delicacy to come into being. Ingredients include salt and patience and little else.
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2 comments:
That looks great! Save some for me.
How, exactly, did you do it?
The hyperlink in the word "book" has the exact recipe, but it's basically just grating cabbage, sprinkling just a little salt, putting it in the right container, skimming off the "bloom," and eating it whenever you like its flavor. Let's talk before you do it for a few notes, but it's shockingly easy and productive.
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