We babysit for the cutest little boy ever! He stole our hearts from the first day he stayed with us. Bryce loves to help with whatever you are doing, whether it's cleaning, feeding the chickens, cooking. Today I was making sauerkraut. He had his stool pulled near the counter and was pounding the cabbage for me. My youngest daughter asked him what I was doing. Bryce's response was "Her's making sauercrap!" How funny is that? So now we have a new name for our kraut. I'm not so sure we would want to market it under that name though :)
Sauerkraut is one of the easiest foods to make! While my family will not eat store bought kraut, they will eat homemade. Sauerkraut is simply fermented cabbage. Not only is it tasty, it also helps with digestion. Here is the recipe I use:
Sauerkraut
1 medium head cabbage, sliced thinly
1 tablespoon sea salt or kosher salt
2 teaspoons carraway seed (or to taste)
4 tablespoons whey (or add 1 additional tablespoon of salt if you do not have whey)
Place everything in a large container and pound for 10-15 minutes, until the juices released cover the cabbage. Place in quart jars, press so that juice covers cabbage, cover tightly, and let sit on counter for 3 days. Taste it at this point and if you prefer a little more tartness, you can let it sit another day. When it reaches the tartness you like, place it in the refrigerator. It will keep for 2-3 months.
Sauerkraut is very adaptable to your own preferences. Try adding thinly sliced onions, peppers, different herbs...whatever sounds good to you. Enjoy!
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