ReLocavore: Redefining "local"

A locavore moves from Wisconsin to New Hampshire and rediscovers what "local" means.

How’d the Sauerkraut Come Out?

3 Comments

2013-09-29 15.41.03A few weeks ago, I started the Sauerkraut – or the salted, shredded cababbage as it was known back then… Now it’s matured into full-fledged sauerkraut. And it tastes like sauerkraut. It has a little bit more character than store-bought kraut, especially because it has less salt and because I haven’t applied any heat to kill off the culture. Otherwise, it’s mostly interchangable with the store-bought product.

In total, we had 4 pounds of cabbage and that became 1 quart and 1 pint of finished kraut.  (6 cups for the non-canning inclined).

That’s just enough for a batch of Cabbage Rolls and one dinner of kielbasa, mashed potatoes, and sauerkraut.

Now I have to figure out what to do with 4 pounds of red cabbage…

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3 thoughts on “How’d the Sauerkraut Come Out?

  1. I have 4 heads of red cabbage. I purchased them thinking they were the normal kind. I’m going to try a batch of cabbage rolls with red cabbage. Should be a lovely color. Cole slaw will be kind of odd but I’m doing it. Let me know if you find other recipes. Mu shu pork might be okay. I guess we eat the stuff in the dark.

    • I was also going to make a big jar of sweet and sour cabbage – basically red cabbage, apples, pickling spice and vinegar.

  2. Pingback: Kaiser Kraut | Beer TNT

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