Sitting on the benchtop in the laundry is a large ceramic crock filled with fermenting cabbage—in six weeks the bacteria bubbling away in the crock will turn it into sauerkraut.
Making sauerkraut is incredibly simple—it’s nothing but shredded cabbage and salt. But it’s not a pretty process—fermentation is smelly, looks disgusting, and should never be attempted by the squeamish. The end result, however, is delicious.
Being a good Pennsylvania Dutch girl, I love sauerkraut. It’s great on burgers and grilled cheese sandwiches, and goes well with almost any potato dish.
But I’m thankful we can make two years worth of sauerkraut at once, because the smell of fermenting cabbage could put you off the finished product pretty fast. Once the fermentation is complete, I’ll bottle the lot in pint jars—the perfect amount for a meal—and give the laundry room a really good airing.