MMMmmm, sauerkraut. What can we add to the thousand words above? Isn't it pretty? The color comes from mixing cabbage and red cabbage. The fermentation process is amazingly complex, but on our macro-level, amazingly simple. The recipe we used was courtesy of Sandorkraut's website (he's one of the coolest people alive). Basically, you grate and chop a bunch of cabbage, throw it in a crock with some salt, put a weight on it, and let it do it's thang.
Colin demonstrates the three stages involved in any relationship with bright pink sauerkraut.1) wariness
2) interest, curiousity
3) obsession
Jess wasn't a big kraut fan before this project (we're now on our third batch!), but we both agree that homemade is the way to go.
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