I thought it fitting to open the kraut on the joyous day of Easter as I realized these veggies had been fermenting for most of Lent, waiting and preparing to become something better and it was a treat to be rewarded at the end of the day with this delicious sauerkraut. No matter how many batches of kraut I make, they are always going to be just a little different depending on how long the mixture ferments (this time I did about 5 weeks), the temperature over the time of fermentation and also the mixture of vegetables and herbs that I put in the kraut. I have so enjoyed sharing this kraut with some of my friends and neighbors and have especially enjoyed it in our family during meals. A few tablespoons at the start of every meal is a wonderful way to get the digestive juices flowing.
There is something amazing about how you can take pedestrian cabbage and salt and elevate this food to a symphony of tangy, sour, sweet and juicy just by letting time pass. And while this is I suppose a "processed" food, it is the one case where the "processing" actually increases the nutrient value of the food so that's a process I can feel good about. There are not enough hours in the day to think about all the different variations that are worth trying... more herbs this time, maybe more ginger, a bit less onion... the list goes on and on. I think it could be a life's work to perfect the right mix of sauerkraut combinations and I certainly think that would be a good life to keep working on it!
I hope you enjoy this home peek at the uncrocking of the kraut. I know the video is not perfect, but my goal is to help you get more comfortable taking on these home fermentation projects yourself, so I trust you will forgive any imperfections in filming.
Here's the film to enjoy!
Also posted at Kelly The Kitchen Kop's Real Food Wednesday
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