agreed. Cabbage, salt, crock, lid, water, stone to press lid down, sharp knife or mandolin (knife in frame) ..
and that's All You Need.
It's properly served straight out of the crock, and reeks most emphatically.. great stuff, extremely healthy, suitable for folks with ulcers or hyper-sensitive stomachs.
Fermented foods are generally an acquired taste and well worth the effort. We make yoghurt, not set up for cheese.. but you've gotten me craving the kraut..
hmm. I have a 2 gallon crock, biggest I own.. wonder if it'd be big enough..
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