So I bought three heads of cabbage at the farmstand on Sunday.
“I bought cabbage for sauerkraut,” I told Tom when I got home.
“But we don’t eat sauerkraut,” he said, wrinkling his nose.
“Yeah, but then, have we ever really HAD sauerkraut before?” I asked. “I’m doing this on the Chinese Food Principle,” I told him.
You see, I despised Chinese food, that is until I got away from my small-town Indiana take-out establishment and actually ate real Chinese food in the city. That cornstarch and MSG-laden fare I’d grown up with just did not resemble the stuff I got in Chinatown, thankfully!
So I have a crock of the shaved stuff sitting (stinking) away in the basement right now. It takes a while to ferment and “cook down.” I will let you know if we end up becoming converts to the home-made kraut. (Remember, microbes are my friends, so this is yet another experiment in friendship maintenance.)
Food preservation is funny this way. You end up making (or trying to make) that which is outside your normal victuals, mainly because you CAN. The garden is like that, too, though thankfully I have planted enough different veggies that I have stumbled on more winners than losers. The quest for variety is fairly high here in this household with our city-shaped palates; I do tend to go out of my way often to make something novel. We can always get down a can of tomatoes to throw on spaghetti if my “creations” end up being really awful…and the chickens and the compost heap are none too picky, frankly; to them, it’s all good!
And if this cabbage is a kraut failure? Well, I’m out $2.19 and a bit of time.