Leaving on a Jet Plane with Sourdough Starter, Krautchi, and a Head of Cabbage

| 2/26/2018 11:26:00 AM

Foods checked from home 

When my mother asked me to fly out for a visit, the first thing that went through my mind was how I was going to package and mail all the foods that I wanted to share while there. I envisioned dining with my mead, krautchi, various canned goods, and perhaps cooking fresh breads with sourdough starter. Having sent care packages to our children in the past, I knew the postage was not going to be cheap and I worried that the starter and krautchi might show the wear and tear of three days in the care of the postal service.

I doubted that much of what I wanted to take with me would work in my carry-ons due to current restraints (nothing liquid over 4 oz, etc) but I wasn’t sure about checked baggage. A quick glance at the rules and regulations eased my mind. While I usually never check any luggage, I decided doing so this time might enable me to take the things I wanted to for about the same price mailing would have been.

I knew I was going to see an aunt, uncle, sister, niece, sister-in-law, our daughter and her sweetie besides my mother and wanted to share tastings with each of them. My space was still limited since I wanted to avoid checking a bag on the way back. Thankfully, my puzzle-loving brain took on the challenge with vigor.

I happened to have two batches of krautchi coming ready for refrigeration during my planning phase and I decided to delay them just a couple of weeks. The day before I left, I moved parts of the batches into the fridge and loaded up a couple of Ziplocs for the suitcase. Just to make sure, I triple-bagged the lot. After all, no one wants a lingering kraut smell in their luggage and I really didn’t want to leave a trail of sour drippings along the way!

I used bubblewrap around the bottles of non-carbonated mead, then put them into a protected box in the center of the suitcase. The whole box was nestled in a 13 gallon trash bag, just in case. I also bubblewrapped the jars of preserves that I took for my daughter. She and her beloved wanted me to teach them how to make krautchi so I decided to take along some ginger and mustard seed to show them how I make mustard as well. Bonus! I ended up coming home with another recipe for mustard since my mom’s pantry is somewhat different from my own.

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