Kohlrabi Sauerkraut

Take a couple of these

Peel

and grate (foodprocessor recommended)

 Mix well in 2% by weight salt.

Pack into jars:

Use a glass weight to keep the pulp submerged.

Set in a cool room with loose lids and leave to ferment for three weeks at least.

Close lids tight and refrigerate.

Persuade your family that sauerkraut is the new wonder foodstuff.

Enjoy with soups, stews, salads, sausages, fish, chips .....everything !

Desperate Times Call for Desperate Measures

Problem: The brassica patch has been coming along nicely this year. One of the earliest to maturity was the red cabbage yielding a steady supply of solid canon ball sized heads.  But with other fare on offer supply has exceeded demand and the last red cabbage brought home has been loitering for too long in the vegetable basket.

Solution:  It's time to try sauerkraut, dummkopf!

So I've turned this:

Into this:

The process is simply to shred cabbage, add salt, and pack into a sterile jar.

Now it's a four day wait to let the fermentation process get under way and see what we have got.


In the meantime, just to keep my feet on the ground, I baked a sourdough loaf today. It won't last four days.