Growing up, I never liked sauerkraut. Wow, what a taste explosion I was missing. Homemade/canned takes it to another plane.
Last year our cabbage production was more than enough to keep us supplied with coleslaw and extra for making kraut. According to my husband, 18 pints is not enough.
This year we planted six plants with the intention of sharing most of the cabbages with our neighbor that is no longer able to put in his own garden. He took most of them, leaving me with two heads to deal with. Instead of making slaw, because honestly, I'm the only one that really likes it, the most prudent decision was to make more sauerkraut.
Easy peasy. And now it sits in the dark in my basement perking away for several weeks until it reaches the ideal level of krautiness, at which point it will take a little soak in the water bath canner and join the ranks of canned goods in my "grocery store".
In other sort of related news...only because it involves food memories from my childhood...another recipe experiment was also conducted this past week. Besides sauerkraut, as a child, I detested meatloaf, stuffed bell peppers, La Choy Chop Suey and chili made from those frozen orange blocks of nastiness that were chili only because that's what the label said. As an adult, sauerkraut and meatloaf have made it into my personal recipe repertoire. This year's garden has also blessed us with far more bell peppers than we can eat or I can chop and freeze for use in a timely manner (there's still peppers in the freezer from three years ago!!!!...relax, they do just fine in sauces and MY chili). But what else to do with them? Stuffed bell peppers. Yeah, I went there.
I called my father to see if he knew where my mother's recipe was, but he was not sure where it might be. My sister wasn't sure if she had it and a dear friend did not have a recipe either. A search of my cookbooks turned up nothing. It was not even in my recipe box of favorite family recipes. Although, since I hated the suckers, I can't even begin to imagine why I would have written it down all those years ago. Finally, my sister located the recipe and I got to cooking.
The result: they were every bit as nasty as I remembered. It's possible that the recipe could be tweaked, but not likely that it's going to happen.
Now if only the tomatoes would hurry up and do their thing. I have travel plans coming up and would bet a dollar that the bulk of them will ripen while I am gone!