Krautmaking
After a delicious dinner of kadhai paneer (yummy indian dish with bell peppers and indian cheese) the Mister and I cut, shredded, and packed our crock with 9 cabbage heads. Not that I want to blow my horn or something, but I’m quite the virtuoso on the mandolin slicer. I can’t believe that I tried to talk John out of getting one years ago. It since has become my best kitchen tool friend over weeks, nay months, of apple ring slicing.
Now we only have to wait about 6 weeks until the sauerkraut is ready. Hooray for the cool season, because we can’t make kraut in Summer: the hot temperatures would make the kraut ferment too fast and spoil. I have considered bringing the crock into the office and have it do its thing in the well-tempered back stairwell where seemingly nobody ever goes, but so far haven’t worked up the nerve. Maybe next Summer!?
