Homestead Pretty^TM

Fermenting sauerkraut is one of my favorite food projects. It is a simple process that yields a delicious product. Here is a brief tutorial on making your own ‘kraut:

Ingredients

Fresh green cabbage, about a 4-5 lb head
Sea salt (not common table salt)

Equipment

Large kitchen knife
Cheese grater
A large crock or bowl
A plate or bowl that fits into the opening of the large crock or bowl
A jar filled with water

Process

Setting up a crock of kraut is the process of layer shredded cabbage with salt and compacting the batch tightly in the container. Simply cut down the head of cabbage and shred it with the grater, or thinly slice it with a knife. Make sure all equipment used has been washed well.

With clean hands make a fist and press the cabbage tightly into the crock. Juices will begin to release. In layers add the salt, about 3 tablespoons total, but feel free to use your culinary intuition.

Continue layering cabbage, salt and compacting. When the crock is full, or you have run out of cabbage set up your fermenting systems like this:

Place the smaller plate or bowl on top of the cabbage with the weight secured. This will keep the vegetable matter below the level of the brine. The salt concentration of the brine preserves the cabbage, other wise it will turn rancid if left to the air.

Cover the entire project with a dish towel.

Check on your kraut daily to make sure the brine level is above the cabbage. It will begin to bubble and become fragrant. In a few days taste your kraut. You can harvest your kraut when it has developed the taste you desire. Usually between 6-10 days.

Seriously, the person, persons, corporation and/or company who began bottling water and selling it could not have possibly foreseen the ultimate success of such an endeavor. ‘Cause who would buy something that comes out of the tap for “free”? In retrospect, I have bought my fair share of bottled water. F’n bottled water! I can’t believe it.

So here is my road trip Pro-tip #1

Don’t buy bottled water! It’s expensive and wastes plastic. In the past on road trips I would buy gallon jugs, thinking I was saving smaller plastic bottles AND saving money. But that is in the past. I’ve moved on.

Now, I use the fountain soda machines at gas stations to fill up on water. I have a quart mason jar and a gallon sized plastic jug in my car that I bring inside with me. There is usually a small white lever on one of the soda selections where the water comes out. I use this water because 1) it’s free, 2) saves packaging, 3) an industry insider informed me the soda fountain water is triple filtered, to insure proper functioning of the machine! WIN!

This week the Telegraph has reported my dreams are coming true.

Okay, so perhaps this statement is a tad bit dramatic… nonetheless, the Obama administration is proposing the government downsize urban areas that are declining due to lack of economic resources. This is a win for overextended city officials/employees and for bringing green spaces to impermeable concrete surfaces. The article says,

“Already, some streets peter out into woods or meadows, no trace remaining of the homes that once stood there.”

While being sensitive to those who still live in these areas, I have always been intrigued by the process of nature reclaiming what was at one point civilization. I hope these planned deconstruction projects are well thought out and benefit the communities that still live in these declining cities.

Whats growing?

Potatoes!

Poppys!

Carrots!

Rainbows in Boulder!