Image via WikipediaThe cabbages are growing nicely in the garden. Soon, soon....very soon...Kraut crafting
The recipe for homemade sauerkraut is a one-liner, a simple ratio to commit to memory: five pounds cabbage, three tablespoons salt.
Mix those two -- swiftly or sloppily, in a plastic bucket or a ceramic crock, with hope or with skepticism -- and you've effectively launched your own homemade sauerkraut. From that point nature takes over, converting a humble head of cabbage into a golden tangle of threads -- tart and addictive, adamant and alive.
If you're new to homemade kraut, expect the first taste to bring on a tingling rush, the tangy thrill that fermentation enthusiasts crave. Bright and racy where the commercial versions tend to taste overcooked and bottom-of-the-barrel, anybody who carries even a smidgen of passion for the pickled end of the universe will greet their own homemade kraut as if it were heaven-sent.
Nutritionists tout the health benefits of its live cultures, but I make sauerkraut strictly to satisfy my insatiable sourtooth. Like everyone else in my family, I have an appetite for acidity that cannot be met by vinegar alone.
No comments:
Post a Comment