Cabbages were in good supply at the beginning of the month so I took the opportunity to refine my sauerkraut making ability with the aid of my kettle bell which worked very well. This extra weight really did put pressure on the cabbage and allowed for a good amount of liquid to cover the ingredients before putting into jars.
I have been very impressed with the locally sold sauerkraut made by a local woman so I wanted to model my latest few batches on her particular sauerkraut. I cut the cabbage much finer than I normally do and added some pink salt as I went, layering it with the cabbage in the bowl. Then added shredded carrot and some caraway seeds. A little sugar can be added, though I did not add sugar to these batches and they turned out well enough to my taste.
The result is a crunchy, very refreshing, very simple sauerkraut which I enjoy with my meals.
My favourite meal currently is finely cut salad greens from the garden – usually lettuce, rocket, some Russian Kale. Depends on what there is seasonally. Some onion greens or chives. Maybe some herbs like thyme or oregano. I top this with olives, chopped avocado, sardines either canned or locally caught sardines pan fried and of course some sauerkraut. Perhaps also some pickled gherkins finely diced if there are any around and a nice olive oil. In this instance the oil is infused with lemon oil which makes for a tasty salad and meal all up.
This is the kind of meal I was having regularly at the beginning of the year and I found it very sustaining. Surprisingly so actually. I think the secret was in having avocadoes and greens with a really, really generous dousing of olive oil or home made mayonnaise (with olive oil!).
I shall return to consuming it. It is quick. Simple. Very rewarding. And means I get to spend at least a few moments in the garden checking things over as I harvest the salad.