How to Make Sauerkraut

From EatLocal365 by
December 10, 2012

We have complained about / celebrated our CSA many times on this blog. I hate / love it. I LOVE the actual farm. The produce is almost always top notch, the eggs are amazing, and it’s fun to support people living their dream. However, when our refrigerator overflows with turnips or zucchini, I want to bail and just get take out. Half of me gets irritated at the other half that wants to throw out the last radish; but that other half gets annoyed with the first half for being unreasonably anti-waste. Then Erik intervenes in my internal monologue and stops the crazy.

This time of year, we are overflowing with cabbage. (Lindsay #1) It keeps forever, so let’s go out to dinner. (Lindsay #2) Why waste money on a restaurant when we have all this food at home? (1) + (2) = (3) Sauerkraut.

For the recipe, click here: http://eatlocal365.com/2012/12/10/how-to-make-sauerkraut/

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Culinate Member:

Lindsay365

EatLocal365

Recent Posts

Want more? Comb the archives.

Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice