Remember how
I made sauerkraut in December? Well after almost two months of fermentation, it's AMAZING.
December 6, 2010
January 25, 2011
About 2 weeks into the process, I sampled it and it just tasted like overly salty cabbage and I was disappointed/let-down but just left it on my counter to do it's thang. I'm so happy that I did because it tastes exactly like sauerkraut should! Plus I made it myself (so gratifying) and it's not pasteurized so all that good bacteria is alive and flourishing and will soon be in my tummy.
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