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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Tag Archives: fun with fermentation
Culture Club: A crock full of soyogurt
As mentioned a couple of days ago, I recently decided that I wanted to try making yogurt at home. Specifically, yogurt that The Girl would eat (nondairy). I started looking around for yogurt makers on the web, but then ran across a variety of recipes for making yogurt in a crock pot. Well, sweet. I gots me one of those.
It was surprisingly easy. Step one: buy some soy milk. In my case, I purchased a half-gallon of Silk Organic Unsweetened Soy Milk ($3.48 at my store), plus a single-serving cup of some vanilla soy yogurt with active cultures (I could not find plain). Total cost: about $4.50. For what will be about 1 1/2 quarts of yogurt after draining some of the whey and allowing for some evaporation.
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