Slow Food

Sauerkraut tastes pretty much the way its name sounds.

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I thought making it would be a bit of a chore, but it’s pretty simple, really. We shredded up a cabbage, added a teaspoon of salt, then tamped down on it with a heavy stone pestle until quite a bit of liquid came out. We packed it firmly into a large glass jar, making sure there was enough brine to completely cover the cabbage, and put a bowl with a jar full of water in it on top to ensure the cabbage would stay submerged. A dish towel over the whole business kept out dust and sunlight.

The flavor began to change after just a few days. I liked it at that point, but we decided to keep it going  a while longer, and what we ended up with has a very strong flavor that will hold up well to whatever it’s paired with. Now we’ve transferred it into mason jars, and we’ll store it in the fridge for use. It will continue to ferment, but the cold will slow it way down.

Must be a similar process that has me slowing down as the temperature drops.