My first try at lacto-fermenting cabbage for a batch of sauerkraut was a success!
I used this recipe, but next time, I will not use caraway seeds.
I am going to stick with using one head of green cabbage and about 2 tablespoons of real salt.
To use up the little bit of sauerkraut I have left,
I'm making a fancy hotdog recipe for dinner tonight.
Who new there was such a thing?
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