Sauerkraut 2.0: Red Cabbage with Bay and Fennel

Eat Well Edibles Recipe

A fermentation follow-up to my caraway sauerkraut. Red cabbage instead of green, fennel seeds instead of caraway, with a couple dried bay leaves slipped in for contrast.

Again, it couldn’t be simpler — shred the cabbage, massage in some salt, mix in the herbs, transfer to a jar. In as few as two to three days later, sauerkraut! And this updated version, well, just look how lovely. Fantastic flavor, and blood-red in time for the spooky fun holiday in less than two weeks.

Red cabbage sauerkraut

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Caraway Sauerkraut

Eat Well Recipe

Sauerkraut is one of the simplest preserved foods, made by curing shredded cabbage with salt in a crock or jar. The drained liquid — drawn out of the cabbage by the salt through the process of osmosis — becomes the kraut’s flavorful, self-preserving brine. But there’s another process at work here, and it involves wee beasties. Bacteria.

Let’s set the record straight: Bacteria aren’t all bad. Several types of these microorganisms are very bad indeed, but others are beneficial, and necessary, to the processing of many foods. Take Lactobacillus. This bacteria is crucial to the creation of everything from pickles, yogurt and miso, to kimchi, sourdough and sauerkraut. Wine and beer? Those, too!

In the case of kraut, Lactobacillus converts the natural sugars found in cabbage to lactic acid through a process called lactic acid fermentation, or lacto-fermentation for short. This conversion ultimately imparts the appealingly acidic flavor we associate with sauerkraut. Furthermore, lactic acid is a natural preservative that prevents growth of more harmful bacteria — particularly important historically when fresh ingredients were scarce and refrigeration was a thing of the future.

Through the years the art of preservation persisted, more to satisfy our tastes than as a means of nourishment during the lean winter months. Though popularity has come in spurts and stops, sauerkraut and other fermented foods once again have a strong pulse. Encouraged by my German heritage, it felt about time to try my hand at homemade sauerkraut.

Cabbage head_HGN

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Hoarding Veg + Spicy Asparagus Pickles

Eat Well Edibles Recipe

This time of year my culinary dreams are filled with overflowing baskets of delicate green vegetables — peas, artichokes, fava beans, leeks, baby lettuces, garlic scapes, nettles and other wild greens and herbs.

The one vegetable that truly heralds spring’s arrival: asparagus.

Ice bath asparagus_HGN

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