This is my second go at making sauerkraut. I think the first time might have given me a bit of false confidence. My first batch was a very straightforward recipe: cabbage, salt and caraway. It turned out beautifully, with a mild (but distinct) fermented flavor and just enough caraway. It was idiot simple (especially since I used a mandoline to shred the cabbage instead of doing it by hand.) Since it turned out so well the first time, of course I had to change several things the second time around.
Filed under: Salad, Side | Tags: basil, cabbage, lime, peanuts, purple beans, Thai
A week ago my dad gave me a bag of purple beans from his garden. My dad’s always grown purple beans, for as long as I can remember. It’s a bit out of character with the rest of his garden, really. Everything else he grows is very standard…beefsteak tomatoes, green bell peppers, eggplants, zucchini, spinach. But for whatever reason, he’s grown purple beans most years as far back as I can remember.
But purple beans have always been a disappointment to me. You see, they turn green when you cook them. Cooked, they’re pretty much indistinguishable from normal green beans. I can still remember the first time I saw my mom put a bowl of purple beans into the microwave and take out a bowl of green beans. I was pretty crushed. No exciting purple food for dinner…just the same old green beans. Once I got used to the idea, it was kinda fun to have color-change beans, but I never did entirely get over the disappointment of that first time.