Friday, January 7, 2011


Another culinary experiment I've embarked on is making sauerkraut, which I love. But because I don't eat meat, it's sometimes tricky finding food to eat with it. I usually settle on some variety of tofu dog.

Yes, this is an entire 2-pound head of cabbage mixed with salt. You mix and squeeze, mix and squeeze until it reduces down to about a quarter of the size it was when you started.

Then you pack it into a jar, loosely cover and let it ferment for a couple weeks. We'll see what happens.

No comments: