Nearly three weeks ago, I chopped up some cabbage, soaked it in salt, stuffed it in a giant jar, and simply left on my kitchen counter for a REALLY long time. I have to admit, I had my doubts whether or not it was actually fermenting. I was afraid it was just going to sit there, rot and get moldy. But I'm happy to say that I just made the BEST sauerkraut I've ever had! WOW! I will NEVER buy it from the store again. It was unbelievably easy and well worth the wait. Next time I make it though, I think I'll use a little less salt, and I think I could have let this one ferment a little bit longer. But I could tell it was fermenting correctly, because when I took it out of the jar and drained it, it was surprising warm to the touch. It was about the warmth of hot tap water... it was kinda strange. But absolutely delicious! (I should also note that the cheese cloth lasted about three days, before I gave up on it and took it out. I'm still trying to find a good way to weigh the cabbage down.)
Today we also had our first snow of the year! Unfortunately, the roads were clear, so I still had to go to work and couldn't stay at home and drink tea all day while knitting and watching the snow fall... but I'll admit, I did show up a little late anyhow. It took me longer to brush all the snow off the car than it did for me to drive to work!
T
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