No matter where we currently are in the world, food seems to be a reliable way to connect us to where we’ve come from. But sometimes we choose to forget. An exploration of family history through a forgotten dish that begins in a German household in Silesia and ends in “The World’s Borough” of Queens.
Last summer I tried to make sauerkraut – and failed. Which is why I hadn’t written about it so far. When I present something on here, I want to be certain the recipe works and the writing and the photos are as good as they can be given the time and technology I have at my disposal. This post is going to be different. No one needs yet another recipe for fermenting cabbage. There are plenty of fantastic resources on the internet already. Instead, I’ll report from my new fermenting project, as I’m trying out a new crock, a new recipe and, incidentally, also my new DSLR camera. The project might succeed or it might fail… Continue reading