As another Lame Cherry exclusive in matter anti matter.
As I have placed the recipe in another post, I have a photo of my pretty red cabbage, mixed with green cabbage kraut.
Even I can not screw up sauerkraut it seems.
I left it 3 weeks, the Vlastic pickle jar was not really sealed, so the moisture evaporated and I got a bit of a oxygenated top 2 inches, and as I said I left it 3 weeks in being busy, so it was a bit more sour than the stuff you get in the store, but it was crunchy.
Echo informed me that as long as it does not smell rotten, it is kosher. This stuff did not really smell like kraut for 2 weeks, but is the process I guess.
I now have this in the fridge and will most likely make the other 2 heads into kraut to preserve it. It is in the fridge over at Grandpas as I did not have room.
Is it easier to spend 3.69 and buy kraut. Yeah it is and cheaper, but I never accomplished this before and I do like kraut. This is not as tangy as the stuff in the store, or rank as what we got in school, but it is unique to itself and I know what is in it.
Am pleased, Praise God from Whom all Blessings flow.
I got me some red cabbage plants
Thinking to make some sauerkraut
Now here it is autumntide and nice outside
And I now know what making kraut is all about.
Nuff Said
agtG
