Thoughts While Making Sauerkraut; Property and the Judo of Its Destruction

Last Fall I took advantage of low cabbage prices and the cool temperatures to make my annual batch of sauerkraut. It’s a pleasant hour and turns 10 dollars worth of raw materials into 50 dollars worth of kraut. I slice and then hand mix salt, cabbage, onions etc. The challenge is to keep the air away from the ferment for 6 weeks. My work incorporates decades of experience, illustrates the Krebs cycle and reminds me of our kids who savored the crispness and nutty flavor of lactic acid. The IRS ca...