I'm Polish by descent, so growing up, we ate a lot of sauerkraut. Always the store bought stuff, usually caramelized with some onions. It's delicious.
But lately I've been getting into making my own sauerkraut. I use red cabbage because I like the added color it gives to my meals. I eat it with sausages and meat loaf, but more often I put a scoop of it in my salad for some added sour crunch. Supposedly it's healthy to eat fermented foods, but I try to just eat as many vegetables as I can. Sauerkraut just happens to be a very delicious vegetable :)
It's surprisingly easy to do if you have the right tools. My mother-in-law got me this crock for Christmas last year.
I just chop up 3 red cabbages into thin strips, knead them with some salt (~1 tablespoon or so per cabbage), and then I pound the cabbage down in the crock with this wooden stick that my mother-in-law also got me, which makes the job so much easier.
Then you cover everything with a cabbage leaf or two, weight it down with the two pickling stones the crock comes with, and squish them down again with the tamping stick until enough water comes out of the cabbage to more or less cover everything. Then you put the lid on the crock, pour some water into the water seal (the groove in which the lid sits), and let it sit on the counter for 2-3 weeks. Check it every day, squishing down the weighting stones each time. If there's a little scum (dried up bubbles basically), just scoop it off the top. The fermentation microbes make the mixture too acidic for any nasty bacteria to survive.
After at least 2 weeks, remove the lid, remove the weighting stones, remove the big cabbage leaves, and behold the beautiful red sauerkraut that's ready to be put mason jars and kept in the fridge for whenever you need it.
It's really very easy (though a bit physically demanding during the "kneading" stage). Three cabbages make me enough sauerkraut to last for about a third of the year. Yeah, we eat a lot in this house...it's just so good on a hot dog!
If you're reading this blog, you probably read other blogs. And if you read other blogs, you've read the ubiquitous (sponsored!) Blue Apron reviews.
It always happens in waves. One week, just about every blogger I follow does a Blue Apron review. I'm not a marketer, maybe they have evidence that these campaigns work, but I've always found it highly disingenuous to read one identical Blue Apron review after another, all of them claiming that these are in fact their real opinions. Yeah right. Blue Apron obviously gives these bloggers the same talking points that they have to fulfill within their posts. A lot of companies do this.
So all these blog review campaigns have done is to make me distrust Blue Apron completely (as well as ruin all the blogs I once enjoyed). I mean, why would I trust anyone's paid opinion?
But on the other hand, it's an interesting idea. I get stuck in a cooking rut all the time. If Blue Apron was in fact delicious, affordable, and easy, that's something I'd consider trying.
So when we got a coupon in the mail for $30 off one Blue Apron order, I figured, hell, why not give it a go. Also, I did it for you, dear reader, because try as I might, I had a hard time finding an impartial non-sponsored Blue Apron review. Yeah, I got it for cheaper, but they offer that deal to anyone.
So here it is, my non-sponsored Blue Apron review. All thoughts are truly my own. Hopefully this helps you.
And there you have it. One unbiased review of Blue Apron. It's an interesting idea, it does get you out of a rut, the food is definitely tasty, but it's not convenient, and if it's not convenient, then what I am paying for?
Writing, editing, and doing science when I feel like it. Just a book without a genre.