Hallo classmates; guten Morgen (good morning)...
I've chosen to make Sauerkraut for us this semester! Sauerkraut translates from German to mean "sour cabbage" which is literally what it is. I've chosen to make this for several reasons, but most decidedly because I find kraut to be madly delicious and am very happen to eat it plain. I also chose it because I love the German language and culture, and so I'm happy to try cooking some classic German cuisine. However, just because kraut is often thought of as a traditional German food, there is mention of cabbage being preserved with salt thousands of years ago by Roman writers, and it's believed that the practice was introduced to Europe by Genghis Khan after invading China (1).
Another reason I've chosen to make sauerkraut is because it is quite simple to do. All I need is:
- cabbage
- salt
- a fermentation bowl
I've realized that I tend to like sauerkraut a lot more than most people and so I won't make too much to bring to class as I doubt people will be jumping all over it. I only purchased one small head of cabbage. Even so, I think it will be more than enough. I'll keep ya posted! Until then, Auf Wiedersehen (goodbye)!
~N.K.
(1) http://en.wikipedia.org/wiki/Sauerkraut
First, people end up liking sauerkraut more then you think! Second, you can make plenty because it keeps really well for a really long time. Third, you're going to want to make more then one batch so maybe it's best to pace yourself on each batch. It will, literally, last months and actually get better.
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