The "Preserving the Season" column is one of my favorites in the magazine, so here is what I am doing to preserve the season. With cabbage at 15 cents a pound at my local grocery store, I scored about 20 pounds of beautiful fresh cabbages. Using a Japanese mandoline (Benriner), we shredded it, salted (about 3T per 5 pound head of cabbage), pressed it in the "crock", covered and weighted it, then stashed it in the cellar to ferment. Whilst I can report that pressing sauerkraut is the perfect job for an energetic 5-year-old, I will have to check back for reports on the sauerkraut itself.
Hmm, will "Preserving the Season" ever do lactic fermentation? Hmm, a kimchi recipe or half-sour pickle recipe would be outstanding. Is anyone else fermenting out there?
