Thursday, January 27, 2011

Sauerkraut Update

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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