And what makes kitchen experimentation great is living in a country where everyone does it! That's right, Az is the land of fermenting, canning, and substitutions! Although, I loved living with my host family as I got a personal view of great kitchen creations, I am ecstatic to now live alone and be trying things out on my own!
So, what did I make this week? Sauerkraut! That's right. I pulverized some cabbage and it is now sitting under my stove (fermenting and not rotting I hope).
If you get an opportunity, try making a batch yourself. There is nothing like wacking* the heck out of some cabbage to take the edge off a bad day (or make a spectacular end to a great day).
Sauerkraut*You can use a food processor.
1 medium head of cabbage
1 medium glass jar