KRAUT AT THE DEVIL

Sauerkraut is a polarizing condiment, even more polarizing than mayonnaise. Some love its zesty fizz and sour crunch. Others complain of its potential for causing gas or turn up their noses at its acidity. Personally, I love the stuff, and as a confirmed bachelor, I have no one around to prevent me from relishing it with abandon. I will put it on greens, on homemade sausages, on Reubens (obviously) or just eat the hell out of it with a fork. Do not leave me alone with a jar of Bubbies because there will be trouble.

Having dabbled recently in kimchi, and less recently in sourdough and kombucha, I decided to give straight  up kraut a go. The process is simple – shredded cabbage and salt are thrown in a vessel (ceramic crocks are often suggested but not being able to find a perfect one I went with a food grade plastic bucket from the handy dandy restaurant supply store), the salt extracts the water from the cabbage, creating a brine in which the cabbage ferments. I’m not going to go into all the science so If you want to know more check out Wild Fermentation.

I’ll be checking on the kraut periodically as Vegan MoFo rolls along.

Here it is on Day 0, Sunday Evening, still whole then all salted up. I weighed it down with a big plastic bag full of water (the bag expands to cover the full width of the container):

cabbage_wholekraut_day0

And Tonight. There’s a definite change in the taste, but it’s still very cabbagey – no zing yet:

kraut_day2

It’s always exciting when SCIENCE happens right in your own kitchen. I can’t wait to come back at the end of the week and see how it’s progressed.

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11 Responses to KRAUT AT THE DEVIL

  1. I was reading about sauerkraut tonight and thinking of you. And possibly Bubbies as well.

  2. Meredith says:

    I think I need to dust Wild Fermentation off and give this one a go. Science is a pretty awesome kitchen companion.

  3. kittee says:

    wild fermentation is waiting for me to pick it up at the library, for like the zillionth time. i’m gonna be trying to make some black eyed pea tempeh this month.

    xo
    kittee

  4. I’ve been thinking about reviewing Wild Fermentation for MoFo. I’m not sure I’m polished enough for a book review, but what the hay. I haven’t really read the book I just browse the website a lot.
    Also, Kittee, black-eyed pea tempeh? that sounds great. I love beeps.

  5. Kip says:

    Whoa, I want that book now! Keep us updated on the end result of this?

  6. jewbacca says:

    i don’t eat enough kraut to make such a large batch. i liked your post about beets, i still can’t get myself to eat those things.

    sigh, jewy

  7. Jewbacca, it shrinks down a lot. I’ll post a side shot of the bucket later in the week as soon as I decide on another bad pun for the title.

  8. Melissa says:

    Good luck with the kraut! as for your first post, I’m still not on the “beet train” yet, but I hope to get there one day…
    Love your blog!

  9. celyn says:

    Oh, awesome. Will be watching this to see how it turns out!

  10. Mo says:

    This is great! I wish I was as resourceful as you. I am far too scared and inept to ferment anything

  11. Pingback: OUT AND A’KRAUT | MACHO PINEAPPLE

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