I wish I had been taught Chemistry differently. To this day, most of the chemistry I learned in school was as a side-benefit of my biology classes. I loved bio, and survived chemistry (required) and physics (ditto) in order to take the advanced biology class my senior year, wherein a good deal of chemistry was taught in passing, particularly when we were looking at DNA and genetics. But beyond that, Chemistry the subject seemed utterly detached from things I cared about. Okay, some times you just have to buckle down and get through the classes you don’t much care about (I’m looking at you, PE) to get your ticket punched and make your way out of high school. But I think I would have learned more if it had been related to something else. Like food.
Flash forward a few decades to when I gave a lesson in bread-making to my daughter’s second grade class. It’s a perfect basic chemistry lesson for kids: simple enough to be reduced to 7-year-old level, but tied to something familiar (better yet, edible). I just came across the handout I did for the class, which is what put me in mind of it.
And this morning, spurred by an article in NY Times Cooking, I made sauerkraut. It is ridiculously easy: cut up a head of cabbage, put resulting shreds in a bowl, “massage” (the NYT term, not mine) two tablespoons of Kosher salt into the shreds for five minutes, until the cabbage starts to soften, reduce down, and release some liquid. Then pack into jars and stir every couple of hours, to speed fermentation. All the time I was up to my elbows in cabbage I kept wondering 1) is this really going to work? and 2) why does it work. So as soon as I had packed the cabbage into its jars and cleaned up the mayhem that cutting up cabbage produces, I hied me to the internet.
According to the Clemson University website, “Cabbage is converted to sauerkraut due to growth and acid production by a succession of lactic acid bacteria. Salt and limited air creates desirable conditions for the leuconostocs – a group of less acid tolerant lactic acid bacteria that grow better at 60°F to 70°F.” Fortunately for my sauerkraut, the winter temperature of my kitchen is somewhere around 65°. The salt works–as I noted as I worked–to soften and draw juice from the cabbage. As a bonus, it also works to keep undesirable bacteria at bay; you want the desirable bacteria, of course: the leuconostoc lactic acid bacteria that create lactic acid.
See? Chemistry!
The Clemson site gives a recipe that requires 25 pounds of cabbage and yields 9 quarts. I suspect that once my much more modest batch has fermented fully, it will be something closer to a quart and a half.
All of this reminds me that I need to make a batch of bread and butter pickles. For science!
For a couple of months, my younger brother and I have been having a discussion about Shakespeare. It is not acrimonious, but there is some increasing frustration on both sides. On my side–well, Shakespeare is not my favorite writer, but he’s right up there, and I enjoy his work and particularly enjoy it because, in the course of my education, I learned something of the world in which it was written–his influences, his commercial competitors, the world in which he was writing. Also: I’m a big nerd, and knowing this stuff makes me happy.
For the past few decades, whenever I have seen an ad that says something like “The SFPD is hiring” or “You could be a police dispatcher” or something like that, there is a small, weird part of me that thinks, maybe I should apply for that. Despite the fact that I hate job hunting, and despite the fact that I don’t want to be a firefighter or police officer (and am well past the age where my application would produce anything but laughter). The urge to figure out the next thing is still deeply massaged into my psyche.
… and yet I just turned up this photo, which made me think of the weird things I–and my kids (and in the photo, my brother) have worn to costume events.
I don’t think of myself as a crafter, but I do do a lot of craft-like things. Maybe I should rethink?