Sauerkraut-- love and hate in one dish. It seems people are divided on this stinky, but delicious condiment. Historically, fermented cabbage has its roots in Asia. China, Japan, Korea, all have versions of pickled cabbage, dating back 2,000 years before it made its way to Europe to become a fantastic topping, and bed, for sausages, brats, and hot dogs. Honestly, who doesn't love pickled things? You can add anything to it. You can make it plain old vinegary, sweet or spicy. You can add other vegetables to it, spices, whatever, and totally change the finished product.
While this dish may be a bit on the odorous side, it is fairly simple to make. Slice a bunch of cabbage, salt it liberally, put it in a bucket with a weight on top (I've used a plate with a jug of water placed on it), cover with a clean cloth and leave it alone. The natural bacteria in the air will kick start the fermentation process, no special starters or enzymes to purchase. Here's a great, illustrated page that shows the process and gives easy-peasy instructions for making this wonderful pickle.
Making sauerkraut is easy!
I'm seriously considering giving this another shot. Perhaps this week....
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