Sunday, February 20, 2011


I think we may have figured out the secret to sauerkraut, though I am afraid to say too this soon in the aging process.  But a cooler temperature (which is no problem in this house) and a thin towel under the weights to hold the cabbage under the brine and keep out the air better.  The (older version) of the Joy of Cooking says to change the towel and the weights every day, but I've been doing it every few days...and I know it's a long way until the kraut is done, but I'm liking the way things are progressing.  Ask me again in a couple of weeks how things are going.

I am off to study.  I've got a nice three day weekend and am going to take advantage and try to catch up on school work.  So, I am off....

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