Sauerkraut Got Your Back

Sauerkraut can taste terrible or terrific--the differences are in its source and preparation.  Fall cabbage is easy to grow, pest resistant and keeps well.  A week ago I sliced a dozen medium heads and threw them in a glass crock with pickling salt.  

After sufficient pounding with a jar, the cabbages' own water rose and bubbling commenced shortly thereafter.  A few days in our 64F kitchen and then down to the basement with it to chill with the sweet potatoes down here at about 50F.

 

Pretty soon the kraut will be out on the unheated porch (~35-40F) for the winter.  There is a bit of light maintenance, but well worth the chance to dip into the crock for some brat topping.  Fling it on anything bland to make it pop, or enrich classics like corned-beef with this 100% scratch winner.

Meanwhile, the snow is falling (perfect kraut-keeping weather) and keeping warm is survival.  While the kraut will keep close above freezing, we humans (and many other animals) will make it through the winter at varying degrees of warmer temps; through hibernation, fattening up, and use of shelter and fire (or BWL, or...) as available.  

What are your plans for this winter's heat solutions?  Wood stove?

Comments

[jr]

Natural gas: clean, fast, and easy heat.