My sauerkraut has matured! It tastes like amazing pickles! It has a nice fresh crunch that's balanced with a tangy fermented/marinated flavor. I had no problems with mold or cloudy brine all week. Since it fermented in glass, I was able to watch the bubbles meandering to the surface each day. That made me happy like I was doing my lab experiment right. Most of the activity seems to have taken place around mid-week; by now, my sauerkraut is fully fermented, and shelved in the fridge. Yum yum yum!
3 comments:
Mmmmm. I want to try this.
And for your next food lab experiment, may I suggest making your own yogurt? I attempted it recently and found it very rewarding. It's fun because you can get radically different variations of flavor and thickness depending on how you make it. I can tell you my preferred method if your interested.
Hi Kaela!
I have been intrigued by making my own yogurt-- I'm glad you did it, that is just-like-you-cool.
I miss you a lot. Can we talk soon? But not for a few days because they're taking out my wisdom teeth and I will have nothing wise to say.
<3 <3
yes yes, let's talk soon! Maybe this thursday night or this weekend. I'll tell you all about yogurt and blood clots and you can tell me about how it feels to be freed from all that burdensome wisdom.
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