Every once in a while, I get hit with this wave of "DO ALL THE THINGS!" On this particular day, I had tiny cucumbers--so when I started the day, my only plan was to make pickles. I've made my garlic dill pickles plenty of times--pretty easy peasy.
Maybe too easy. Because then I was like, "hrm...I still have more free time, and the kid is still asleep....what else can I make???"
We had some red cabbage that needed to be used up, so I thought, "how hard is it to make sauerskraut?"
The answer? Not hard at all. Pretty ridiculously easy, actually.
Step 1: Chop up cabbage & add some salt.
Step 2: Give it a massage.
Step 3: Put it all into a sterilized jar, cover it with a full cabbage leaf, press it down, and put it in a dark place for 3 days. Vent once a day so the jar doesn't explode.
Step 4: Stick it in your fridge and enjoy!
Step 5: Nom on various things, but mostly brats. Or, just eat it with your hands, like our kid does.
Lil' Man decided to help himself while I was doing my photo shoot.
Then, once I had my jar o' cabbage tucked away in the pantry, I still had some time left (and some random jelly jars), so I thought "well...those radishes in the crisper really need to get used up too."
Turns out, pickling radishes is also stupid-easy.
And they're amazing. Especially with something that's fatty or sweet (or both) to add a nice contrast of bite. I made some garlic beef & broccoli lo mein earlier this week and served these on the side. A perfect compliment.
So now we have a fridge full of pickled things. It's a pretty tasty place to be.
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