Monday, October 29, 2007

Pink Kraut



Another successful recipe thanks to wild fermentation and the book by the same name. Half green, half red cabbage, my first homemade sauerkraut is crunchy, tangy, briny, surprisingly fruity, noticeably fresh and very much alive. Rather than cooking, you simply "allow" this delicacy to come into being. Ingredients include salt and patience and little else.

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