Niles West German 2 Honors students were busy making sauerkraut last semester. They prepared the sauerkraut in class and allowed it to ferment for 15 weeks, which is considered quite a long time! German teacher Josef Neumayer said, “As part of our sauerkraut-making unit, we discussed the economy of cabbage, culinary practices, cultural significance, and we ended with the importance of probiotics and health and wellness.”
The longer sauerkraut ferments, the more the flavor develops, so last week the students sampled the results and decided the flavor was just right and it was ready to share. Students took home a jar to share or cook a meal for their family over the weekend. Neumayer said, “This batch was amazing!” For many of his students, it was their first time trying sauerkraut and now there are some big fans.
Joshua Saville said, “At first the salt was overwhelming, but afterwards it was tolerable and then delicious.”
“It was crazy how easy it is to make sauerkraut,” said Mohtadi Syed. “We only used two ingredients. I learned a lot about fermentation and probiotics. I thought I would spit it out, but…It was delicious.”