Cheers to the sour German kraut! I don’t mean my German wife Caroline, I’m talking about the stuff in her hands. On the left is one of seven quarts of homemade sauerkraut that back on February 23rd was just 8 heads of raw cabbage that I shredded and stuffed into a traditional ceramic crock where they would sit and ferment for the next 47 days. As the temperatures begin to rise past the range needed for successful fermentation, it was time to empty the crock and refrigerate this traditional German gastronomic delight. This is our fourth year of turning perfectly good cabbage into this sour, slightly salty, and super healthy food. In her left hand Caroline is holding a massive 16oz glass of freshly poured sauerkraut juice she is about to drink that wasn’t needed for the quarts we put up, in Germany, sauerkraut juice is a popular and powerful LAXATIVE, which is also high in vitamin C!
And how did the juice go down (or do I even want to know)?
I tried it, made my face pucker like I’d taken a swig of lemon juice with a chaser of vinegar. I should have pointed out that this is a healthy drink and not only a laxative. As for her specific relationship to the juice, at the moment I’m still awaiting the outcome, so to speak.