Make sauerkraut – sour cabbage
Chucrut or sauerkraut is normally regarded as a German speciality, but according to Wikipedia the ancient Romans used similar methods to preserve their cabbages. It is still eaten in Friuli-Venezia-Giulia and other Alpine areas of Italy. All it takes to make sauerkraut is patience and time.
What I like about sauerkraut or chucrut is the ability to cut through fatty food like sausages with a taste that is distinctive, sharp and packed with vitamins. This has led to several failed attempts at making the sidedish at home through the years, but this time I found a recipe that worked. In fact, it wasn’t that difficult once you have some lactic acid bacteria or whey from ricotta making to kick start the fermentation process. The taste is unrivaled.
If you don’t like the cumin that is traditionally used to spice the cabbage, other seeds like coriander or fennel and dill can be used instead.