Boy, you can't beat homemade kraut! I have this revelation every time I try something homemade for the first time, that I had never really tasted it until then. I was an ambivalent eater of sauerkraut until this week. Now I'm a convert.
We came home from the internet access center, late one afternoon, both of us particularly hungry, for it was a cold evening and we work up an appetite on our bikes. But it had been a busy morning, and untypically, I did not have a hot meal waiting for us in the oven. But we had boiled some of our brisket cuts in salted water, from the two year old bull-calf we recently butchered. This makes a kind of pseudo corned-beef that will keep in the cold room for a week, as a cold cut. And there was bread in the cabinet, and the sauerkraut was due for it's first tasting. So into the frying pan went olive oil, a few cups of kraut and some dill seed and caraway seed. I could have chopped a few onions in there too. And next some sliced beef soaking up the remaining oils and flavor. A little gravy on the side and toast in the oven. With a sprig of fresh parsley from a plant I transplanted into a pot for winter nibbling. And within 10 minutes we had a delicious nutritious entirely homegrown and homemade meal that not only satisfied our appetite and nourished our bodies, but put a smile of satisfaction on our faces, just looking down at the plate in front of us. What a blessing.