Week One - When life gives you cabbage, make sauerkraut...

After reading Mo's blog about kimchee, I was all fired up to make sauerkraut last year.  Then things got busy and the kraut-reserved cabbage was used as a side dish for the homemade corned beef I did in the crock pot. Equally tasty!

I mentioned my failure to a friend of mine, and she confessed the same curiosity and a similar feeling of trepidation.

I mostly wondered if it would blow up or something,

Sarah says she's pretty sure it won't.

We'll see...

Here's what I know about sauerkraut so far:

1. You can add as much cabbage as you want.
2. All the cabbage must be under the liquid.
3. The liquid comes from the cabbage after you add salt to it and stir it around.
4. It ferments best in a big crock, with weight keeping the cabbage fully submerged.
5. Scum will form, scrape it off and move on.
6. If your kraut smells weird, ditch it and try again.
7. Sauerkraut recipes are full of pithy life-lessons.

Whoot!

Kat