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.
This is the Story of the Bread, as I promised on Facebook.
The word for a sourdough starter in Finnish is juuri, meaning a root. It always refers to rye bread. I like the word root, as it refers to something deep down, something in the past, something that has always existed, been around forever. Roots grow and from roots things grow. It refers to tradition and heritage.
A friend of mine has root dating back to the 1850’s. Another one once said their root is over 400 years old. These roots are treasured and handed down from one generation to another generation to a third and fourth and fifth, also given as gifts to good friends.
I'm Piisa and I will be sharing with you my thoughts on this and that, maybe even on whatever.