Wednesday, February 17, 2016

Getting Creative

I was given a bunch of shredded cabbage today. I was thinking about cole slaw, but then, as I was beginning to research recipes for a great cole slaw dressing, I had an epiphany.

What's the best thing to do with cabbage, if one has a lot that needs to be used quickly?

Sauerkraut.

Duh!

Guess what we'll be eating next week? :)

I've made sauerkraut on several occasions, and my favorite recipe is from the book Wild Fermentation by Sandor Katz.

Making sauerkraut is actually pretty simple and fool-proof. It's basically cabbage and salt and waiting. This recipe instructable breaks down the process pretty nicely.

And the next time you end up with 5 lbs of finely shredded cabbage, you'll know what to do ;).

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