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Homemade sauerkraut:
The unusual pink color is because I made it from (home-grown) red cabbage.
And it tastes fine -- better than fine; I'm pretty sure it's still under-ripe (or whatever you'd call it), but it's very fresh and light-tasting and crunchy compared to what you buy in the store.
I'm still in Testing Phase 2 (PARAMEDICS ON STANDBY) but assuming I don't keel over in the next few hours, I think Operation Sauerkraut is a success (which is good, since there's also a 2-gallon crock of the stuff fermenting in the corner).
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comments.
The unusual pink color is because I made it from (home-grown) red cabbage.
And it tastes fine -- better than fine; I'm pretty sure it's still under-ripe (or whatever you'd call it), but it's very fresh and light-tasting and crunchy compared to what you buy in the store.
I'm still in Testing Phase 2 (PARAMEDICS ON STANDBY) but assuming I don't keel over in the next few hours, I think Operation Sauerkraut is a success (which is good, since there's also a 2-gallon crock of the stuff fermenting in the corner).
This entry is also posted at http://friendshipper.dreamwidth.org/376990.html with