Thursday, January 20, 2011

In My Spare Time

Actually, that should read "What spare time?" Its not really spare time. Its made time. You make time for things you love and are interested in. Which as a busy geologist, parent, and person is REALLY important.

I've been spending my time making things. Aprons, make up bags, pear butter, bread, and sauerkraut.

Yes, I just said sauerkraut.

As a result of some good New Year's sales at the grocery store and a lack of planning between me and my parents, we wound up with approximately 10 lbs of cabbage between the two households. I like cabbage, but this is FAR more than anyone should have in their possession at any one time. So, when life hands you cabbages... make sauerkraut! (I kill me somedays!)

I used a recipe that I found on the Dave's Garden website. Its just cabbage...and pickling salt. Mother Nature does the rest.

The cast of characters (which does not include the peanut butter or the potporri!):

I used the mandoline to work my way through the worst of it and get it nice and evenly thin and then hand chopped the rest. Then I added 2 tbs of pickling salt for each pound of cabbage. This made it sweat out a brine.

Then I packed the cabbage into jars, made sure that the cabbage was submerged beneath the brine, leaving 1" of headspace, and closed the jars loosely.

These jars are now sitting in a nice cool area in the house while they ferment. It'll be about 3 weeks before I crack one open to sample.

I am looking forward to my homemade kraut!


  1. Blech blech blech! Sauerkraut is yucky! ha ha!

    But that is so cool that you make your own!

  2. No, no. Yum, yum, yum! If you get the right stuff, it is delicious.

    My goal for the last couple of years is to see what I can learn to make for myself and my family. I've learned to make yeast breads, jam (strawberry and chokecherry), sauerkraut, pickles, etc. My next adventure is cheese. I have the kit already, I just need to find the time. I have a post planned for the weekend on the bread. And one for later on the cheese.