As soon as our boxes arrived from the States, I unpacked my sauerkraut jar. This is a typical glass mason-type jar, which I have been using to make sauerkraut for about a year now. I already had non-iodine salt. I just needed some cabbage.
Everyone knows what the typical head of cabbage looks like. The grocery store only had one (gross) head of normal cabbage left. The only ones left were strange. So I picked the strangest of them. If we are going to go weird, we may as well go all out.
It turns out to be only weird in shape. The smell and touch and are exactly what I was use to, and if handed a few chunks of cut cabbage, I’d have not known the difference.
So our first batch of real German sauerkraut is in progress! Made with German salt, with a weird German cabbage, in a fantastic German city. In a French-made glass jar. Weighted down by an American microbrew pint glass. Maybe it’s more like 98% German. Close enough.
The real fun will be trying all the other weird cabbages. I wish I had some more glass jars.