Sauerkraut, I love sauerkraut! Choucroute braisée à l’alsacienne (Julia Child, Louisette Berthole & Simone Beck) is quietly bubbling in the oven. This is the first time I make it with my very own self-made sauerkraut. The ones in shops are too mild for me. I want more tartness in my sauerkraut.
Last summer I happened to overhear that someone was organizing a course in fermentation. Immediately I booked myself a place. It was quite a large course, middle aged women and young men. The teacher was a retired professor of microbiology who has been fermenting for decades. He is in this because he feels he needs to be friends with bacteria, he’s not that interested in the health aspect.
The course was very liberating. You read recipes and you’re being told to use or not to use a particular kind of cabbage, a particular kind of salt, to filter (!) your water and what else. Ok, there may be areas where you have to be particular with the water you’re using, but up here unfiltered tap water is fine. When preparing your sauerkraut, just make sure the things you are using a clean. Just basic clean. No need to sterilize anything – after all, the point to fermenting is activating bacteria, not getting rid of them.
I'm Piisa and I will be sharing with you my thoughts on this and that, maybe even on whatever.