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Jul 17 2009

Sauerkraut Beckoning

Posted by: Michael Slater in Food

The Sauerkraut is ready. I opened up the crock today to compress the cabbage and check state-of-the-ferment. It greeted me with the perfectly-scented slightly sweet fermented smell of beautiful kraut . It is ready to eat. This weekend I’ll harvest it and make myself a dinner of mashed potatoes, sauerkraut and some grilled or braised meat. Can hardly wait.

This entry was posted on Friday, July 17th, 2009 at 8:30 am and is filed under Food.You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Sauerkraut Beckoning”
  1. Your Nemisis says: July 17th, 2009 at 9:42 am

    Kielbasa………….and an oompah band

  2. aunte m says: July 18th, 2009 at 12:21 am

    Why would you not cook the meat in the saurekraut that you cook in a slow oven for most of the day?

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