BYOCJ = Bring Your Own Cabbage and Jar
- Becky and Dylan made a kim chee-type kraut, with a mix of green and purple cabbage, carrot, jalepeno, ginger, green onion, and garlic. It was a beautiful rainbow in a jar!
- Scott and Tracy went classic with green cabbage, garlic, and dill. Beautiful in its simplicity.
- I made a dilly kim chee thing, with napa cabbage, green onion, grated carrot, slivered red pepper, garlic, and dill weed and dill seed, it was very pretty and very juicy. That napa cabbage really crushed down - I ended up needing about 2 1/2 cabbages!
- Dana and Ben, a.k.a. Team Cilantro, made two Thai inspired krauts: one with bok choy, tons of cilantro, green onion, yellow onion, jalepeno, and ginger, and another batch that used that mix as a base with added napa and green cabbage, red pepper, and red curry paste. The first batch was a beautiful dark emerald color, and second batch was kind of an everything-but-the kitchen-sink thing that smelled awesome.
You know, I think more people should have sauerkraut parties. Just try googling "sauerkraut party". Not a lot of results. The most prominent match documents a sauerkraut-making birthday party for an 80-year-old guy named Al in Michigan. It looks like a lot of fun, and they are making their kraut in big buckets! I've always connected well with old men due to my interest in history, the ways of old, and other such things; apparently, the similarities continue. Anyway, not a lot of mention of sauerkraut-making festivities online; this needs to change.
So, in sauerkraut making solidarity, I will be offering up recipes for the two batches of lacto-fermented goodness I made at my sauerkraut soirée: the newly named Kim's Dilly Chee (my own spontaneous creation) and the recipe for Pickled Turnips and Beets from Nourishing Traditions. Right now these are both fermenting in my kitchen. In a few short days, I'll open them up and try them. Then I'll post the recipes and let you know how they turn out!
Yours, in cabbage loving solidarity,