Sure the baseball season may nearly be over, but that doesn’t mean you still can’t indulge in the true American pastime: eating hot dogs. Biting into a delicious dog without the accompanying layer of sauerkraut is like laying in a bed without a pillow or petting a dog without fur (apologizes to Xoloitzcuintli fans.)
The Brinery, a Michigan-based pickling company, is attempting to buy over 12,000 pounds of locally-sourced cabbage to turn it into delicious and probiotic sauerkraut. They have taken to everyone’s favorite crowdsourcing site, Kickstarter, to ask for your help in finishing this fermented fiesta. A donation of $20 will ensure you a jar of the kraut once it is finished. A donation of $1,000 will net you and your friends the ultimate pickle party of your dreams.
Learn how to make your own quick and easy sauerkraut.
Making your own kraut is easy and cheap, and the process uses ingredients and equipment you can easily source, if you don’t already have them on hand: a big bowl, a quart-size Mason jar, vegetables and sea salt. Cabbage is the traditional base for kraut, but you can include any other crunchy vegetables such as carrots, radishes or turnips. You’ll use a little more than one tablespoon of salt for every two pounds of vegetables. For this batch we used one small red cabbage, about one pound, three large carrots, again about one pound, slightly more than one tablespoon sea salt, and one teaspoon each yellow mustard seed and fennel seed.
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I recently returned from visiting friends in Hamburg, Germany. It was my first trip to the city on the Elbe. Tall metal cranes unloading container ships score the horizon. Musty cathedrals stand side by side with shiny modern buildings and narrow row houses lean into each other as if to hear a secret. Canal boats channel tourists through a maze of the city’s waterways. There are sidewalk cafes and leafy parks and bicycles everywhere. The landscape was not like the pastoral Black Forest tableau I’d envisioned. But travel is all about new experiences, especially the food, and I arrived in Hamburg very hungry.
Continue Reading Hamburg Street Food 101