Oh, yeah. It’s sauerkraut time! Or at least it will be in about 40 days or so. Check back around Valentine’s Day because nothin’ says lovin’ like a crock of festering cabbage. In the meantime, you might want to steer clear of my kitchen while the bacteria work their magic. They have a less-then-bashful way of making their presence known.
In this year’s mix:
5-6 lbs. cabbage, shredded (about 2 medium cabbages)
3 garlic cloves, peeled, smashed
3 Tbsp. sea salt
2 Tbsp. juniper berries
1 Tbsp. caraway seeds
1 tsp. fennel seeds
1 tsp. celery seeds
2 bay leaves
For the process, see last year’s kraut post. C'mon, you know you want to try it!