A Winged Elm Farm Alphabet Book: “K”

K is for Kraut

Kraut, kimchi or kraut-chi: That simple alchemy of veggies and sea salt yields delicious and shelf stable nutritious food in a few short days, championed by Misters Price, Katz and Vaughn. Made from whatever is in season but always benefitting from the crunch of cabbage. Chop your veggies, mix with salt and stuff into a jar and you are off.

Since joining the Church of the Holy Fermented Veggie we usually have a jar or two or five bubbling away on the kitchen counter. Combine cabbage with celery and caraway seeds for a straight forward kraut. Or add in apples for a nice fall dish. Or consider turnips and greens, poblanos or Sriracha, ginger and fish sauce, tomatillos and even anchovies, kohlrabi, pears, garlic, onions or Brussels sprouts in any mad combination you wish. And you will have only begun to scratch the surface of possibilities.

All will be tasty and good in the end. We promise… if not feed the extra to your pig. He will thank you and return the favor. We know.

 

FollowEmail this to someoneFollow on FacebookFollow on Google+Tweet about this on TwitterFollow on LinkedIn

This author dines on your input.

This site uses Akismet to reduce spam. Learn how your comment data is processed.