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Saturday, 11 January 2020

How to Make Snappy Sauerkraut at Home (You Can Do It!)

How to Make Snappy Sauerkraut at Home (You Can Do It!) How to Make Snappy Sauerkraut at Home (You Can Do It!) How to Make Snappy Sauerkraut at Home (You Can Do It!) How to Make Snappy Sauerkraut at Home (You Can Do It!)

Perhaps you have heard that the more we eat fermented foods—delicious things that are probiotic, like pickles, miso, yogurt, kombucha, sourdough, kimchi, and sauerkraut) the happier our guts tend to be. Perhaps you have also heard of the microbiome—the lush community of microbial flora and fauna of our bodies, which, among other things, seem to keep us healthy. If you and I have chatted about fermented foods before, you know that I am totally fascinated by the microbiome, by these good bacteria that animate us. (Aside: If I haven’t talked your ear off about it yet, check out this video from NPR. You will be astonished and fascinated and probably giddy. Then again, it could just be your microbiome talking.)

But I’m a cook, not a scientist, and I’m certainly not here to make any health claims. What I am here to say is that sauerkraut is delicious, colorful, and basically a blinking neon light in the often beige and heavy landscape of winter foods. There’s a reason kraut (and its cousins, kimchi and the deli pickle) are served with those buttery, starchy winter staples. And there’s a reason so many cultural foodways have some kraut variant, if not at their centers then certainly off to the side, to be heaped crunchily, tangily on top of whatever is at the center. It is also extremely easy to make. In fact, after a half-hour or so of active cooking, sauerkraut basically makes itself.

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