Ode to our Food - Sauerkraut
We've made some sauerkraut and have been enjoying it. We're psyched because the cabbage is from our garden and the only other ingredients in it are salt and caraway seeds. It easy to make, the hardest part is chopping the cabbage. Once the cabbage is chopped, simply salt it and spice it, put it in a crock with a weight (see glass jug filled with water), cover it and let it ferment. It has been delicious on sandwiches (beef, cheese and mayo) so far and we plan to do one of Sally's pork roasts with it soon. Yummm... so nice to have homegrown food in the winter!