A death. An orchid. Next thing we are around a table sharing an experience. With dinner parties back and as we refine the art of living with Covid, it’s time to resuscitate interconnection, reinvigorate creativity around food and reclaim culinary ...
Brad is happy to report, with a chuckle, that his dad’s first grandchild was Alfred the sourdough starter, named for Port Alfred where he/she/they was/were created. Sjoe. Where does one begin on the sourdough gender scale? Brad, who tells us in a little more detail than this, that “you just mix flour and water and leave it out… the enzymes go to work… it’s quite magical”, has a birthday party for Alfred on August 9 each year. “You become attached.
Meanwhile, baking and giving bread to family, friends and clients. Making tweaks after hearing things like, “great flavour but it’s going to nuke some teeth!” An anaerobic fermentation, “which means without oxygen, is what you’re doing”. We have to be sure our cabbage stays submerged. If mould grows, we’ll need to toss it. We could be putting in bay leaves and other things. Lots of scope for sauerkrauts to come.
While we can, at home, slice our cabbages, they are going to shred, using their food processor. Quicker and easier and also, the cabbage being shred-thin, there are more sides and more surface area for the salt to create its alchemy.
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