by Renee Lindstrom, GCFP–Living in Natures Love Lifestyles @insideawareness.com
Home made sauerkraut
After only 12 days of fermenting green cabbage here is this wonderful tasting mild sauerkraut with a nice taste and colour.
I am familiar with a stronger tasting sauerkraut yet now recognize that a milder flavour has more appeal. If I had left it to ferment longer I imagine the taste would be stronger.
Now I am excited to try fermenting another batch experimenting with another favourite flavour. Today I intend to add some fresh ginger together with the cabbage to explore the two flavours together.
Until that’s ready though I am enjoying adding this sauerkraut to foods that wouldn’t be the same without it now. Not a regular connoisseur of smokies I now find them irresistible with the combination.
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Here are the lids I purchased. It came with a pump to burp the jars that makes it easy and efficient.
