Steve has been away for almost 7 weeks and, as per usual, while he’s been gone I have been experimenting in the galley. This time I have been making sauerkraut, and some variations, using the process of natural fermentation.
I am a big fan of sauerkraut, always have been. Growing up in Nova Scotia it was sold in every grocery store. The best brand came in a waxed paper, square container, the same as milk was sold in. It had a red and white label and the ingredients list read cabbage and salt. That brand always had just a hint of sweetness and powerful sour kick, just like the perfect dill pickle. It was sold fresh and refrigerated, no preservatives, and once opened needed to be eaten, which was never a problem in my house. Although I like sauerkraut with sausages on cold winter nights, and on hotdogs in the summer, I like it best eaten straight out of the box; a cold, crunchy and satisfying snack.
Just after Steve left in June I thought I needed a project, and sauerkraut seemed a perfect fit; it needs daily attention but takes a couple weeks to mature. To my surprise the process of making sauerkraut is simple; finely chop cabbage, add salt and knead until cabbage is limp and sufficient water is released, firmly pack into a jar/crock/container and check on it daily. The magic just happens.
Really, it IS that simple.