Moldy Cabbage is gross
Well, obviously, right? Yet some people eat it and actually like it! Ick.
So our CSA gave us an abundance of cabbage this year, and since we were getting sick of my only cabbage recipe (cole slaw), I decided to venture out and try making sauerkraut. Brent said he liked it, and I had never tried it, so what's the harm?
I found some instructions online, and realized I had to sacrifice my crockpot for 6 weeks. Horror! And we had so much cabbage that I had to borrow my mom's crockpot for 6 weeks too.
Here's how you make sauerkraut...
Make sure everything you use is non metal and sparkly clean.
Shred cabbage and sprinkle with kosher salt. Let it sit for a while and it should start to sweat. If you get impatient, you can just add water and more kosher salt until the water covers the cabbage.
Then you cover the cabbage with plastic wrap to protect it from the mold (which you want to grow - yuck!)
Then you weight it down with a big ziploc bag of water. Make sure everything is under water - no cabbage touching the air.
Cover the crock pot and put forget about it for six weeks.
Actually you're supposed to go every couple of days and clean the mold (erk) off the top, but I was much to afraid to go anywhere near them, for fear that the mold would come alive and attack me. Or that the smell would kill me. Either one wouldn't be very fun.
After six weeks, put on a full hazard suit, complete with air mask, and take off the cover. Skim the mold from the top of the water and remove the ziploc bag and plastic wrap. The cabbage should be an ugly brown color and stink like death. That means it's edible.
My mom was there when I unveiled it and assured me that it tasted like sauerkraut. I then learned that I didn't like sauerkraut. But I put the minimalest amount on a sandwich and Brent and I had reubens for lunch. I tolerated it, and then went around asking everyone I saw if they liked sauerkraut and if they wanted some. So I got rid of most of it. I'm kind of afraid to throw it out - it might eat through the garbage bag....
So our CSA gave us an abundance of cabbage this year, and since we were getting sick of my only cabbage recipe (cole slaw), I decided to venture out and try making sauerkraut. Brent said he liked it, and I had never tried it, so what's the harm?
I found some instructions online, and realized I had to sacrifice my crockpot for 6 weeks. Horror! And we had so much cabbage that I had to borrow my mom's crockpot for 6 weeks too.
Here's how you make sauerkraut...
Make sure everything you use is non metal and sparkly clean.
Shred cabbage and sprinkle with kosher salt. Let it sit for a while and it should start to sweat. If you get impatient, you can just add water and more kosher salt until the water covers the cabbage.
Then you cover the cabbage with plastic wrap to protect it from the mold (which you want to grow - yuck!)
Then you weight it down with a big ziploc bag of water. Make sure everything is under water - no cabbage touching the air.
Cover the crock pot and put forget about it for six weeks.
Actually you're supposed to go every couple of days and clean the mold (erk) off the top, but I was much to afraid to go anywhere near them, for fear that the mold would come alive and attack me. Or that the smell would kill me. Either one wouldn't be very fun.
After six weeks, put on a full hazard suit, complete with air mask, and take off the cover. Skim the mold from the top of the water and remove the ziploc bag and plastic wrap. The cabbage should be an ugly brown color and stink like death. That means it's edible.
My mom was there when I unveiled it and assured me that it tasted like sauerkraut. I then learned that I didn't like sauerkraut. But I put the minimalest amount on a sandwich and Brent and I had reubens for lunch. I tolerated it, and then went around asking everyone I saw if they liked sauerkraut and if they wanted some. So I got rid of most of it. I'm kind of afraid to throw it out - it might eat through the garbage bag....
Labels: Food
posted by Tracy at 7:08 AM
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