On this episode of the Galley podcast, we recently had our other co-host in the studio, Chief Steward Josh, and we had a chance to catch up with him. So we’ll be bringing you that interview and will be rescheduling our originally planned Blueberry Pie program that’s part of our Pie series. We’ll probably air that sometime later in the year as you can still buy frozen blueberries to make it. But on today’s program, we’ll find out what’s going on with Josh these days. In our Culinary Sojourns series, we’re doing an Italian intro program and bringing you a Sauerkraut workshop to wrap up our time in Germany. So stay tuned for that.
Chief Steward Josh Interview
Chief Steward Josh was recently up visiting the North Country and we wanted to check in and find out what he’s been up to. He’s our other co-host of this program and it’s been a little while since his voice was heard on the Galley podcast. We’ll talk about what he’s been up to and some interesting things we have coming up. We’re also hoping to have him back on as a regular part of the program. We’ll touch on that during this interview.
- 1 head of cabbage
- 2 tblsp of salt
- Seasonings (optional). You can add a teaspoon of caraway seeds. Traditional sauerkraut contains cabbage and salt as your main ingredients.
- Wash cabbage heads and remove damaged leaves.
- Cut the cabbage into quarters and shred the cabbage into thin strips with either a knife, food processor or cabbage shredder.
- Place cabbage in a bowl and then add the salt and other seasonings, if you are using them, and mix together. You can let it rest for 15 minutes.
- Then you are going to need to either pound on the cabbage with either a special cabbage hammer or we used a spoon to press down on the cabbage. The goal is to get the cabbage to release the water from its leaves.
- Once you are done, there are special crock pots by which the cabbage gets placed in. There are other containers you can use as well. We placed ours in a quart mason jar. The liquid extracted from the cabbage should cover the cabbage leaves once you place the cabbage in either the crock pot, food grade container or mason jar.
- The liquid should cover the cabbage and there are special weights to place on top of the cabbage to keep it packed down. You can also use plates or other weights for this procedure. Our small batch was fine packed in the jar as is, but if you are making a larger batch, then you should use the weights for this process.
- Cover the jar or container with a breathable lid and the mixture will ferment. In around a month, the sauerkraut will be done.
We did this for the first time and are looking forward to tasting our batch as that is compared with Flanny’s which is the brand we used for our German recipes calling for sauerkraut. Our batch should be done around mid-September which should be perfect for some great fall grilled bratwurst, and of course, for Octoberfest. We challenge you to try making your own sauerkraut and let us know how you did.
You-Tube Resource: How to Make Sauerkraut
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