Last year, I made sauerkraut. We are mostly done the 2017 batches -- though there is still kim chi and I think some weird kraut I made from kohlrabi. But: I have taken the leap again. Somehow it is not going quite as well, but we'll see. And yes, the books and recipes are the same as last year (with the exception of the one new kind discussed below. See the end of this entry for a link to the books themselves.)
What did I make?
I made Naked Krait (2 batches). Here's a lovely picture of the first of the two batches after water processing. Yes, it is sideways. No idea why.
I made one batch of turmeric pepper kraut. Here's a visual of this year's batch. Yes, it is sideways. Seems to be a theme, right? See this earlier entry on pickled turnips, also yellow for obvious reasons, where the visual is sideways as well. Here and here are last year on turmeric kraut per se.
And, I made a new thing: a kind of za-atar kraut. This involved mixing sumac, marjoram, thyme and oregano together into a version of zaatar -- and then adding it to some Naked Kraut. Two things: (a) I left the sesame seeds out of the zaatar and thus it may be weird. And (b) it is not yet finished so I have no idea how it will taste. The recipe comes from Kirsten and Christopher Shockley in their wonderful book, Fermented Vegetables. Simply make Naked Kraut (from their book) and add 2 Tablespoons of za'atar. If you make your own that means (see their page 136) 1/4 cup sumac, 2 Tablespoons marjoram, 2 Tablespoons oregano, 2 Tablespoons thyme, and (though I left it out) 1 Tablespoon roasted sesame seeds). Here's a visual of whats happening now:
Yep, nothing to see. The brown pot is this new fangled version.
For a bit of reading on kraut, try this link -- and yes, it is to myself!
