Shredding cabbages on Monday. This is not the start of a Craig David follow-up, but is the starting of this year’s sauerkraut. To regular readers of this blog (doing a wave!) it’ll be known that I started with the fermenty ol’ cabbidge two years ago, and made a very great deal of that indeed. This, my third season, I was positively insouciant in my manner, which took the form of my reading poetry whilst wielding my wife’s sashimi knife (which pleasingly rhymes), tossing in the sea salt, caraway and fenugreek and musing upon baby birds. Differently this year, I have prepared an all-white cabbage fermentation alongside the purple. In these troubled and divisive times – at least as far into the mire as this present unelected rot would wheel us – it feels like I should stick with my merrily mixed-up version… but an actual straight and plainforward (I know what I said) sauerkraut is something I’ve too long evaded and thus – and well. Fabulously and lithe-spirited, too, I somehow achieved exactitude of ingredients and equipment in the two shredded white cabbages filling the larger jar, and the one red cabbage the smaller. All this of course after the usual ambient soaking in their own sweet and near-audible sweat overnight – and in this weather, aren’t we all? The two jars of three cabbages are now begun their 20-day incarceration in a dark place.
Shredding documents on Tuesday. Part of a fresh campaign of decluttering. It seems inappropriate to add more words to that.