I don’t know if I took a moment to brag at all, but I must have been a good girl for 2019 because I got some pretty awesome gifts. One of which was a fermentation pot. While some of you may crinkle your nose at the thought of anything fermented… you’ll find me over here doing a little dance dreaming of all the fermented goodies I’m about to hunker down and make.
Since it had been about six years since I had made sauerkraut I started off with a basic, I mean basic, sauerkraut recipe for my first batch. Cabbage and salt. Let me tell you, while simple, this batch was a-bubble-ing during the fermentation process! Whoo! Think of all those probiotics!
I’ve already started my second batch, which will be appropriately named “The Zesty German.” The Zesty German contains cabbage, caraway seeds, red chili flakes, and garlic… lots and lots of garlic. In fact, my kitchen smells of sweet fermenting garlic and I can’t help but giggle with giddiness every time I open that particular cabinet.
I’m already planning my next batch that will contain purple cabbage and beets! Stay tuned for recipes in the next sauerkraut blog!