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Sung Uni Lee - Sauerkraut On The Run

from STRAY by Tanya Marquardt by The Bushwick Book Club

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Sauerkraut on the Run
Recipe: © 2020 Sung Uni Lee; 13moonsfood.com

Sauerkraut can be very forgiving so the quantities are approximate. I invite you to taste at each stage of the process to make sure you are creating the right environment for the fermentation stage. Salt is essential for this process. A healthful condiment that has probiotics, lacto-bacilicuss, important to your gut health. It's like carrying your own support system of helpful friends wherever you go!

lyrics

Sauerkraut can be very forgiving so the quantities are approximate. I invite you to taste at each stage of the process to make sure you are creating the right environment for the fermentation stage. Salt is essential for this process. A healthful condiment that has probiotics, lacto-bacilicuss, important to your gut health. It's like carrying your own support system of helpful friends wherever you go!

time: 15 min prep; 2-6 days for fermentation depending on temperature
2-3 C red or white cabbage, sliced thinly
1 tsp sea salt
1 sprig dill, garlic clove, various spices (all optional)
Clean jar with tight fitting lid
A rock or weight

Cut cabbage into uniform(ish) pieces.
Sprinkle in salt.
Knead the salt into the cabbage, breaking down the fibers of the vegetable. Some juice from cabbage will start to form. The cabbage will start to wilt and become more malleable.
Good time for a taste test! It should taste salty, like the salinity of the sea.
Pack salted cabbage into a jar, weigh down with small rock.
Loosely close the lid, or use a cheesecloth, rubber band to close the jar while still providing airflow.
Store in a cool, dry place. Check on day 2 for bubbles in the resulting liquid, changes in color, smell.
When the probiotic is fully developed, a sour taste will be present. Yum!

Recipe: © 2020 Sung Uni Lee; 13moonsfood.com

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from STRAY by Tanya Marquardt, released April 27, 2020
Recipe: © 2020 Sung Uni Lee; 13moonsfood.com

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The Bushwick Book Club Brooklyn, New York

We started in January 2009 playing songs written in response to Kurt Vonnegut's Breakfast of Champions. We haven't stopped since. We've written & performed songs inspired by everything from "On The Origin of Species" to Dr. Seuss to Raymond Carver. There are BBCs popping up nationwide now. Bushwick Book Club Seattle started in 2010 & is run by Geoff Larson. Our nerdy dare-devilry knows no bounds. ... more

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