While it's fermenting in a sealed jar, sauerkraut can make all kinds of noises. Just today while I was cleaning the kitchen I thought, "What in the world is that noise?" Then I remembered the kraut on the counter. Those high pitched sounds of the air escaping as it bubbles from between the little cracks of the lid- they may be strange but they are the sounds of cabbage being transformed into a food that it full of vitamin C and beneficial bacteria!
Thursday, November 18, 2010
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8 comments:
this is the only food that my husband will not touch with a ten foot pole....anything else he will gladly eat. yet the guy eats kimchi, i don't get it....
As soon as I popped over here the first words that came to mind was sauerkraut! I haven't made any yet but it's on my list to do so.
Yep, 1.50 a gallon. And we have been paying that for almost 30 years. That's one item that hasn't sky rocketed in price for us.
O.k. Tricia, I'm just jealous now. ;)
Move over Kombucha!!! Here comes the Sauerkraut!!! My husband LOVES the stuff, and I just haven't gotten around to doing it!! You've inspired me!!!!
Blessings,
Linda
I'm glad that you are enjoying the process of making sauerkraut :) :) I tried it once while I lived in Germany. It's not my preference...but at fairs...that's one of the things you 'll see...sauerkraut with these really thick, stubby pasta noodles called "Schoepfnudeln"...I think that's what they were called..:) :) Have a lovely weekend. Love and hugs from Oregon, Heather :)
I've never made it before! I love a good sauerkraut too. I really need to learn how to make it. But, to the other commenter Linda, Kombucha is definitely here to stay. I love that stuff!
Yummy! I've never had anything but from a can at the store, but I bet that's awesome...and at that rate, I haven't had any in years! =(
The great thing about homemade kraut is that there is no vinegar and it's not pasteurized so all the goodness is left in!
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