Kind of off-topic, but the first time I made sauerkraut at home I was amazed that there are just two ingredients: salt and cabbage. The brine comes from the water in the cabbage. All you need is those two ingredients, a clean container, some friendly lactobacilli (always around and ready to help), and some patience.
Caraway’s always good. I should start some now so that it’s really good around Thanksgiving (American Thanksgiving in November). We don’t eat much meat, but we like to make turkey Reuben sandwiches during the holidays.
No because sauerkraut is fermented usually.
Kind of off-topic, but the first time I made sauerkraut at home I was amazed that there are just two ingredients: salt and cabbage. The brine comes from the water in the cabbage. All you need is those two ingredients, a clean container, some friendly lactobacilli (always around and ready to help), and some patience.
I worked at a place where we mixed in a little bit of toasted caraway seeds to add a little extra flavor.
Caraway’s always good. I should start some now so that it’s really good around Thanksgiving (American Thanksgiving in November). We don’t eat much meat, but we like to make turkey Reuben sandwiches during the holidays.
Fun fact: a Turkey Reuben sandwich is commonly referred to as a ‘Rachel’ sandwich!
This conversation is making me hungry btw.
I think typically a Rachel also substitutes coleslaw for sauerkraut.
Yeah that’s true. I like to pretend it’s not though.