Archive for February 2015

The How (and Why) of My Homemade Sauerkraut

Homemade Sauerkraut


Until recently, sauerkraut showed up at my house only slightly more often than Ed McMahon and the film crew from the Publisher’s Clearinghouse sweepstakes.

mcmahonAnd when it was included on the bill of fare, it was in a tertiary role playing a bit part behind one of two dinner-time leading men-spareribs or smoked sausage.

But now, in my culinary arena sauerkraut has ascended to the status of “staple.” It’s always on hand, in a big container in the ‘fridge, usually toward the front because I eat at least a couple bites of it (or its close cousin kimchi) nearly every day. Why this sudden reversal of roles for what’s nothing more than fermented cabbage?


It all started with an off-the-cuff comment from my wife after she returned from a weekend with some college friends.
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