- Sauerkraut... the crock has come out of its summer hiding spot:
To make the first batch of fall sauerkraut, cabbage from the Martin's Farm Stand.
The close up, below, displays the green bits of parsley from my front yard herb garden, the green bits of stinging nettles harvested from my yard (I am assuming the sting will leave during the fermentation process much like it leaves during the cooking process), and the chunks of local apples from the Martin's.
I make sauerkraut because:
- Sauerkraut is good for gut microbes,
- I can use local cabbage and preserve it for weeks,
- It is quick and easy to make a batch that will be about 3-4 quarts (takes me about 30 to 40 minutes including clean up),
- and, after sitting for 10 to 14 days I have 3-4 quarts of food that will enhance meals and fall root veggie salads for 2-3 weeks.
- I have just enough time to ferment another crock with different goodies added to the cabbage: beets, carrots, celeriac, grated (raw) squash, parsnips, turnips, rutabaga.... before the current batch is gobbled up!
For a kraut recipe, click here. No crock to ferment in? No worries, use wide mouth ball canning jars.
PS I confess, I no longer use the hand grater (see my grating picture in my kraut recipe blog post that I linked above) to grate my veggies. I use my food processor. It cuts the prep time in less than 1/2!