I have always loved sauerkraut. It must be my Pennsylvania Dutch heritage. I remember rooting around in my mother’s canned goods when I was in high school and on occasion I would find a can of sauerkraut, open it, and eat it right out of the can. Sometime last year I read an article about how easy it is to make sauerkraut. I tried it and found that it was, indeed, very easy. I even made it on the boat a few times last winter. Before we left home this fall I bought a fermentation kit—along with a small mandoline—that makes it even easier. As it turns out, the Zoe program encourages frequent consumption of fermented foods. Between the yogurt and the sauerkraut, I am pretty well covered.
Everything I need to make sauerkraut. The mandoline makes shredding the cabbage fast and easy. The glove is meant to protect my hand from the sharp blade. Once the cabbage is shredded I sprinkle it with salt—about a tablespoon—and massage/squeeze the cabbage until it releases enough liquid to keep the cabbage submerged once it is packed in the jar. That takes about 5 minutes. Then I pack it in the jar, put the glass weight on top, and screw on the lid.
I let it sit at room temperature for at least three days, tasting it from time to time after that. The blue silicone lid has a small hole that allows gas to escape.
When we left Exuma Market after buying the cabbage we were in the middle of a line of seven boats leaving Lake Victoria. The tunnel goes under a road.
Although the water wasn’t terribly clear we did see quite a variety of interesting coral and sponges, like this barrel sponge.
Angelfish swimming amongst the coral and sponges.
I can’t identify these but think they are interesting.
This morning we dinghied a mile across the harbor to buy a cabbage and a few other things. When we returned I started a batch of sauerkraut while George ran the watermaker. By the way, he was thrilled—and relieved—that the watermaker ran perfectly. After I finished the sauerkraut I made another coffee cake. When that was finished we went snorkeling. The water here is just a little bit silty so we knew the snorkeling wouldn’t be great but we hoped it would at least be worthwhile. It was.
Everything I need to make sauerkraut. The mandoline makes shredding the cabbage fast and easy. The glove is meant to protect my hand from the sharp blade. Once the cabbage is shredded I sprinkle it with salt—about a tablespoon—and massage/squeeze the cabbage until it releases enough liquid to keep the cabbage submerged once it is packed in the jar. That takes about 5 minutes. Then I pack it in the jar, put the glass weight on top, and screw on the lid.
I let it sit at room temperature for at least three days, tasting it from time to time after that. The blue silicone lid has a small hole that allows gas to escape.
When we left Exuma Market after buying the cabbage we were in the middle of a line of seven boats leaving Lake Victoria. The tunnel goes under a road.
Although the water wasn’t terribly clear we did see quite a variety of interesting coral and sponges, like this barrel sponge.
Angelfish swimming amongst the coral and sponges.
I can’t identify these but think they are interesting.
It looks challenging to go through that narrow opening under the bridge, but I guess you’re used to it. I’m sure homemade sauerkraut is much better than what I’d get in a can.
ReplyDeleteThe opening is wide enough for just one boat at a time. It can be a challenge, though, when we have wind against current. We have had to go over some pretty big waves coming out of there!
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