...because there is a lot of German blood in this family.
It all began when I was researching a fermentation crock for the sourdough I am bringing out of hibernation. When I found the crock it was pictured with a vegetable fermentation tamper- cabbage sauerkraut pounder or as Mr. b calls it a husband persuader. The tamper looked like something he would enjoy making in his woodshop. When he brought it in I knew that we would be making sauerkraut for the first time.
2 lbs. cabbage, 1 tablespoon salt, massage for 10 minutes, not gently.
I would like a 10 minute massage, not gently.
Use that husband persuader to tamp down in quart jar.
In a few weeks after this ferments we will be enjoying American reuben sandwiches
made with German ingredients.
Life is good.
~b
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