Utopos
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- May 28, 2010
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My favorite verduleria has been getting excellent cabbage lately, perhaps yours has too (large, firm heads rather than the normal spongy ones). If you're so inclined, this is an excellent time to start making sauerkraut. In addition to some cabbage, all that's needed is salt, an appropriate container, and a bit of time. Good for Ruebens, Transylvanian pork stew, braised ribs, and whatever else comes to mind.
You needn't make huge amounts, a 3 Lt. glass jar might be sufficient (and it can be used anytime along it's fermentation journey). If you've never made your own, you may be surprised how good it is.
You needn't make huge amounts, a 3 Lt. glass jar might be sufficient (and it can be used anytime along it's fermentation journey). If you've never made your own, you may be surprised how good it is.