I haven’t done a Fermentation Friday in a while, so I thought I’d share with you one of my favorite ways to eat sauerkraut: in a grilled Swiss cheese on sourdough bread. I guess you could say it’s kind of like a Reuben, but without the meat, sauce, or heartburn. Rye sourdough is optional; you can also choose whole wheat … Read more
This post is a continuation from Part 1, where I outlined the first few hours of the sauerkraut-making process. Here, I talk about the first week of fermentation. Within 24 hours of chopping and salting the cabbage, it had already expressed enough liquid to nearly cover itself: You can see in the photo above that some of the cabbage pieces … Read more
I never ate cabbage growing up. Maybe it’s because cabbage in a consummate winter vegetable, and we lived in places where the growing seasons were long and winter was more of a blip than a season. My first real introduction to cabbage happened in my first few hours as an exchange student in Germany. I had barely slept in the … Read more