I can't believe I never did a sauerkraut post. Really? Anyway, with my parents in town again for the winter, I've decided to make a new batch of sauerkraut. Lucky you.
Making sauerkraut is about as simple and foolproof as kitchen fermentation gets. You need a head of cabbage, shredded, some kosher salt, a clean dowel or some other implement for pounding the kraut into the fermentation vessel, and a fermentation vessel. I'm using a quart mason jar.
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I’m in a pickle
The Great Pickle Experiment has reached an important milestone, as I've transferred both jars now to the fridge. Success! These pickles are delicious, and stupid easy to make.
The recipe is due to Cathy Barrow at the New York Times and is simplicity itself. In its essence: soak cukes in cold water for half an hour. Stuff them into clean quart jars. Add some spices. Cover with cooled brine and let sit for at least three days at room temperature. Enjoy!
Continue reading I’m in a pickle