I never get tired of the magic of fermenting vegetables. Today I uncrocked a batch of Classic Sauerkraut that’s been fermenting since September. It’s “just cabbage,” but tastes rich, sweet, sour, with a wine-like depth and so much umami.
Cabbage + salt + time = sauerkraut. The sum is always more than the parts. And I don’t do the fermenting, either. The vegetables do it themselves. I just create the safe environment so that it can happen.