so, i randomly took a vacation last week. the BF was in town, and we decided to take thursday off and drive to wisconsin to see his fam. and just as importantly, the dog.
roark says: OH HAYYY
when we got there, the family was making sauerkraut. i had no idea people actually made sauerkraut at home. i assumed that bratwurst somehow just generated its own delicious relish. apparently i was wrong.
shocking, i know.
it's a fairly impressive process. the BF's grandmother had an entire array of sauerkraut generating tools: a monster mandolin for slicing cabbage, several ceramic 10 gallon crocks made specifically for sauerkraut making, and a special sauerkraut tamper: basically a wooden pounder-thing used to squish the cabbage.
this was not amateur sauerkraut hour.
first you start with cabbage. lots and lots of cabbage. 150 pounds of cabbage.
...not really sure why there's a screwdriver involved, but there is.
and because we are good americans, all endeavors must include:
because how else are you supposed to cut cabbage? duh.
first, you use the monster-sized mandolin to slice up the cabbage into uniform cabbage ribbons.
then you pile a layer of the cabbage confetti into a monster-sized ceramic crock, and sprinkle with salt. it's best to have a canine supervisor around. this one's name is cooper.
then the tamping begins. my instructions were: just beat the hell out of the cabbage. we'll tell you when to stop.
once the crock is full of smashed cabbage and salt layers, they set a towel and a bag full of water on top, and then wrap up the whole thing with a garbage bag. then it sits there and ferments for 4-6 weeks and then you magically have sauerkraut! crazy, right?
man, those germans. so smart.
and that's it!
oh, what's that? you want to see more pictures of roark, the most awesome dog ever?
OMG CHECK ME OUT I'M ADORABLE.
but i am also very proper.
and then sometimes i like to pretend i'm melting into the floor.