The Relief Society President called and said a lady in the ward had tons of cabbage and she had heard we liked sauerkraut (?!) and did we want some. We have tried to make sauerkraut unsuccessfully before although I don't know why this is general ward information! So we decided to try again.
I can't make sauerkraut without Grandpa! He brought his mandoline over and helped us.
This time I let the cabbage sit longer in the salt before mashing it. It was much easier because the salt draws water out and starts breaking down the fibers of the cabbage so you don't kill your arm trying to do the same thing.
The boys brought the dogs in when Grandpa and Grandma went home, so they managed to make it into the picture too. Jack and Pete love the camera.
I let the jars sit on the table for the requisite 3 days at room temperature. On the second morning Prairie Spy was doing his math at the table and jumped up in alarm. "The jars are hissing at me!" They did gurgle and hiss and drip lots of cabbage smelling juice. (gack). They they went over to my friends basement, who makes sauerkraut all the time and has a basement that is a steady 60 degrees, which is what sauerkraut needs to be perfect. We'll check on it in a few weeks and see if we have crunchy tangy sauerkraut, or gooey yucky strands of gross cabbage. Should be exciting!
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