Hey there beautiful people. Let’s do something different.
We are making sauerkraut. It’s so easy. Two ingredients. Half hour tops.
You need a three pound head of cabbage. And a teaspoon and a half of coarse salt
Add the salt. It seems like too small an amount. It is enough. Then squeeze for five to ten minutes
it’ll get nice and soggy
Smash it into mason jars that are freshly scrubbed. We are fermenting and don’t need anything else involved. I cover it with an outer leaf. The cabbage needs to remain submerged
I use a pint glass to tamp it down multiple times a day. It will release a lot of liquid. After three days, you can taste it. I go five usually.
Easy peasy lemon squeezy
Next on the docket: kimchi.
I know you come here for poetry, but there is a subtle happiness in cooking and preparing that calms me.
Thanks for coming to my Fed Talk. I’ve been mike, your humble fool