Thursday, 5 June 2014

Confetti Sauerkraut

The rest of the clan is flying in from a London today. I can't wait to see little T again, now with a "complete" set of teeth. Complete in the sense that grandma fears that she'll start gnawing on the coffee table and the like, ha ha. Just like her mama and auntie used to do with our parents' bed's headboard. I can still feel the satisfaction of sharpening my teeth on it.

Anyhow, trying to keep busy I've made a new batch of sauerkraut. More like sauer vegetable confetti, I know, but the principle is the same. I just got a bit lazy and blitzed what I found in the cellar (cabbage, carrot and beetroot), added a few tablespoons of sea salt, mashed it up further with a spoon & my hands and stuffed it into jars.

Fermented party trick
The only problem with this stuff is that it doesn't last very long. The longer it ferments, the better, but as it starts fermenting pretty quickly and hence starts tasting bloody awesome in just a few days, it is difficult to keep your spoon out of the jar. (And if you still need convincing of why you should eat this stuff, read Marky Mark's article on fermented foods...)

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