Fermented Love

Make shift weights compressing the cabbage.

I have finally joined Jay in is quest to produce all things fermented. I have set up my own little corner of the kitchen opposite his cheese press with a homemade sauerkraut operation. Who knew you only need salt and cabbage? Now we can obsess over kitchen sanitation and monitor our respective brines together. I am following a kraut recipe by Wild Fermentation that involves packing salted cabbage in a vessel and adding weights to compress the cabbage into its own brine.  After a few weeks we should have some fresh, or perhaps a more appropriate term is ripe, sauerkraut.  Yum!

Salt + Cabbage = Kraut

On the walk to the mailbox.

It snowed for a good part of the day today and we took a walk down to the mailboxes right in the the thick of it.  Last night the big white dog, who we think is named Rocko or Rocky, came and barked at our front door until we opened up to say hello.  We have heard that he does this to other occupied homes in the loop. We're probably encouraging his visits now that we take dog treats with us every time we go for a walk.  He manages to find us more often than not.  Nothing too exciting on the menu for today.  We had a quick dinner of spinach in red sauce over pasta.  And that cinnamon raisin bread I
baked the other day got re-purposed as garlic toast in a weird sweet and savory kind of way.