A couple of weeks ago on Boing Boing I read about making sauerkraut and decided to give it a try. Mine didn’t ever look as gross as the photos Boing Boing showed. I sliced a head of green cabbage and red cabbage and let is sit in a big pickle jar. That was two weeks ago today, and I decided to “harvest it”. I dumped it into tupperwares and put it in the fridge, where it should last a few months.
Opening my sauerkraut. Photo credit: Preston
Next up I’m going to try green cabbage with carrots and caraway seeds. I need to slice it a little thinner though because it is a little too crispy.
The process of fermentation fascinates me, and since refrigeration has come into common use, fermentation has waned in popularity. We still consume lots of beer, wine, soy sauce, chocolate, vanilla and yogurt, but I can’t imagine that our factory-produced food has the same taste and nutritional value. One of the great benefits of fermented foods is the live (good) bacteria culture, and the canning process destroys it.
I’d love to try making mead, yogurt, and sourdough bread.
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