Last Saturday, I went out to get a cabbage to start a new batch of sauerkraut. Unfortunately, there were no regular, green cabbages in either of the two supermarkets in my neighborhood. There was a nice big red cabbage, though, so I bought it. I mean, It’s cabbage, right? So, anyhow, I’ve got two jars of deep red/purple beet colored sauerkraut going since Sunday night. I’m counting on it being good, but …… it sure is a funny color. I guess I’ll have to work on developing my adventurous side some. I’ll have an opinion on it in a few days.
Meanwhile, I have an adventurous sauerkraut at 3 weeks right now! I’ll have to open it soon, I figure.
Posted in ARCHIVES, cabbage, FERMENTATION, fermented foods, fermented vegetables, sauerkraut
Tagged cabbage, fermentation, fermented, fermented food, FERMENTING, sauerkraut
On Monday, I opened one jar of my fermented salsa. It was delish, which good, because I was going to go to the “fermented sauces” meetup in a few hours. Long story short: I took the salsa to the meetup, people tasted it, said it was good, but no one asked me about it.
Tonight (8 days after I put it to ferment, I opened the second jar. Whoops! It jumped out at me! That’s my sign for a good ferment. I skimmed off the stuff that was poking out of the jar (next time, I’ll remember to open it over a bowl, to save the juice.
Right now, I am thinking about getting some cauliflower, to make a “tabouli” with it. That’s tomorrow’s project.
Meanwhile, I am sort of thinking of saving back a bit to use as the starter for a cashew cheeze. It could be yummy!