My sauerkraut was a great success! I opened it up on its two-week anniversary, and it was perfectly fermented, with no icky scum or yeastiness. The little bit of red cabbage turned everything but the pear peels pink. All the additional, non-cabbage ingredients made it taste kind of like the sauerkraut salad I make for our Fourth of July picnics. I ate it for all my subsequent work lunches, unembellished.
1 comment:
Are you saving me some? It looks better than the store kink by a long shot.
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