Thursday, 17 September 2009

The best kind of kraut is sauerkraut

Three weeks ago, I made sauerkraut. This is my first batch.

Sauerkraut is essential for reuben sandwiches. It's a great side for lots of dishes, contains a lot of vitamin C, keeps for a long time and it's easy to make.

Sauerkraut is fermented cabbage. You submerge slightly salted shredded cabbage underwater and leave it to ferment. You can taste it a few days to a few weeks later to see how it is. You can include other vegetables such as garlic, onion or carrot.

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