Every time I woke during the night I wondered, “When I get up and look, will there be a long trickle of juice running away from the garbage can in the basement?” Behind my closed eyes I remembered mounds of crisp, white shreds of cabbage. The day before I’d had an intimate encounter with two hundred twenty five pounds of the cruciferous vegetable.
My daughter and I make a large batch of sauerkraut every other year. We slip extremely large, food-grade bags into a large metal garbage can especially purchased for this purpose. The fluid that forms when the cabbage is salted and pressed down allows fermentation to take place. Each year I fret and worry that a plastic bag leak could ruin an entire batch. Continue reading