In a post of a few weeks ago, I set up a batch of simple green cabbage sauerkraut with a touch of dill -- that's all; cabbage, salt, dill and a bit of brine.
I must say of all my fermenting endeavors, this has been my personal best, and has been received with critical acclaim -- not only have I enjoyed this as a side dish, over bratwurst and hot dogs, even a Reuben sandwich BUT the samples I have handed out have been hailed as, "the best 'kraut I've ever eaten!".
So here's a look at the finished product, and it's off to kimchi for the next project!
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