Dana of Zona Pellucida seduced me into making homemade sauerkraut recently.
It’s not entirely her fault. The Angry Russian is also to blame. To this day he raves about his dad’s homemade kraut, which was made in huge barrels with yellow apples. When I started reading about candida, sugar, the digestive system and probiotics, my kraut fate was sealed. I had to grow some bacteria myself.
The other day I popped open the first jar. It bubbled and gurgled its fermented secrets at me.
I love having these sorts of mad-scientist moments with my food. I’m pretty useless, even dangerous, when it comes to working the normal kitchen gadgetry (e.g., ovens, microwaves, knives, etc.), but I excel at stuff that takes days in dark places to transform (See Sprout it Out Loud for additional evidence of my culinary nerdiness).
So anyway, I shared a serving of the kraut with The Angry Russian. His rapt expression at first bite made all the trouble worth the while. I have another jar still fermenting and I will definitely be making another batch. Maybe with apples.