So today I started a new batch of kraut to bring to the LA Food Swap I’m going to next weekend! I got these fancy professional metal bowls from my favorite restaurant supply store Surfas! I also ordered a fancy “Kraut Pounder” online to make the process a little less taxing on the hands. And let me say, it was incredibly satisfying to pound the hell out of the cabbage.
I seriously believe that we could solve many of the worlds problems with fermented foods and one of sauerkraut’s contributions would be an outlet for people’s aggression. Yeah! Fucking beat the hell out of that cabbage! Yeah!!! But seriously, I read one of the most amazing articles in this past weeks issue of the New Yorker about bacteria and how many good bacteria have been wiped out by the use of antibiotics. If you want me to email you a copy, let me know!
Which also reminds me that I talked to my BFF in Portland yesterday and she asked me for a sauerkraut recipe. I keep telling everyone I know how easy it is, so why not officially post it here! I’m not going to even consult my fermentation cookbooks cuz its really that easy. Ok, here’s what you do!
Slice 1-2 heads of cabbage (remove core or chop separately). Add 3 cloves of minced garlic and about 1 tablespoon of salt (or to taste). Then mix vigorously with your hands (or a Kraut Pounder…wink wink) for about 20 minutes or until the cabbage is soft and when you squeeze it lots of liquid comes out (kinda like a sponge). You can also let it sit for awhile after you add the salt which will naturally draw out the liquid. So once the cabbage is soft and there’s lots of liquid, firmly pack it into jars of any size. Make sure that the cabbage is packed tightly and covered with liquid. Then seal the jar tightly. For the first 2-3 days you will need to release some of the pressure that will develop so the jar doesn’t explode or anything. I usually keep my jars on a plate because it tends to leak and the red cabbage can stain the counter top. Then after about 3-4 days start tasting it! I usually let it sit out about a week. Once you like the taste, transfer it to the fridge and enjoy at your leisure! Yes, it’s that easy!!! (Do I sound like an infomercial yet?)
In other artsy news, I made some more salt dough today to re-make the donkey for my illustration class. I’m much happier with how this one turned out!
And I made some other props for installation. I really hope they dry enough by tomorrow night so I can paint them!
Sitting in my studio right now smells like dough central which is kind of annoying considering I am gonna give up wheat! Hahaha. Ok, this has been a long post. Hope it satisfies your fermentation and donkey needs.