Sunrise in the east
Rainstorms coming from the west
What to do on a rainy day? Kraut-making time in the kitchen!
Chop the cabbage, add some sea salt, and pound it well.
You'll know you're done when your arm wants to fall off.
Let it set for an hour or so, until it's nice and juicy
Put it in a jar or crock, add some dill or caraway seeds, cover it to keep out anything else looking for a home (but not so tightly that the top blows off!) and let it work it's magic for four days on the counter top. Then, to the fridge for at least a month before you taste it.
Here it is, the first of many pints to come.
Easy peasy!
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Cynthia great pics especially the second one. Great job in the kitchen I admire you.
ReplyDeleteWoy you have changed the title of your blog Adventures instead Wisdom . Why ??
ReplyDeleteI'm feeling more adventurous than wise these days! Haha
DeleteI'm saving some black hollyhock seeds to send you!
DeleteWow,you are fantastic my friend. Thanks in advance. Greetings from sunny Poland. Would like to get sth nice from Poland, Cynthia? I will something interesting here?
DeleteIs it really that simple? I am going to give it a try...thanks for sharing.
ReplyDeleteThis was so interesting. I had no idea this was how you made sauerkraut. I also had no idea you could change the name of you blog. I tried a long time ago and wasn't able to.
ReplyDeleteI just talked to a friend recently who was making kraut. Love it on a hot dog!
ReplyDeleteOhh is this what we call Sauerkraut? is this how they get the probiotics by letting it ferment? I've been looking for a vegan probiotic which is cheap. I'm not keen on the shop bought stuff so is this better?
ReplyDeleteFull of questions today aren't I lol xxxx
Yes, sauerkraut and yes, the probiotics from the fermentation are goooood for you! Homemade is way better than the canned stuff. Adding dfferent kinds of seeds adds to the variety of probiotics, too. Caraway is my favorite but I only had dill in the garden today. Juniper berries are really good, too. This may sound crazy, but I love sauerkraut in mashed potatoes. Even better with some melted Swiss cheese, garlic and sautéed onions.
DeleteI love kraut but never knew it was easy to make. I would love to make kraut!
ReplyDeletethat's interesting - I did not know how to make sauerkraut and now I do!
ReplyDeleteNah - Cynthia - "Guess who WON'T be coming to Dinner" - Moi!
ReplyDeleteI'll just give this meal a miss. What in God's name is a bird doing in the jar???
Flavour???? - I trust NOT???
A nice thick steak - rare ( maybe BLEU) is more up my alley!
Another fine sunny Spring day here and a quiz victory imminent! Gloating rights
for the weekend!! ha ha
Cheers
Colin
That sounds interesting. I can't imagine anything out of the frig for 4 days or in the fridge for a month without going mouldy. Can you make it in the tropics??
ReplyDeleteNot sure, Diane, but people do make it here in the summer when it is humid and 90 degrees. Actually, mold is not a problem as you just skim it off the water at the top before you put it in the fridge.
DeleteNew title - ready for new adventures! Not sure about the kraut though.
ReplyDeleteThat's something different to me for cabbage. Can't imagine doing that in our climate...l
ReplyDeleteDon't mind the end product - but I may not think about how its really made the next time I have any!!
ReplyDeleteCheers - Stewart M - Melbourne
Yum! Are you making it in batches of one head of cabbage at a time? Just curious. I based my question on the photo of the kettle of cabbage.
ReplyDeleteYes, one cabbage per jar, to be transferred to a pint jar before they go in the fridge. I have one more cabbage in the garden and I can't decide if I want cole slaw or kraut. Decisions, decisions!
DeleteA plate with a rock on top that is what my Mom used to put on the crock which we kept in the basement until it was "done" Oh I love kraut ..yes on mashed potatoes too...must be a MN thing:)
ReplyDelete