Thursday, 7 July 2011


I am trying a new recipe this week for sauerkraut. I grew up eating this with potatoes and sausage in typical dutch fashion, but I always hated it. So I am going to try a new recipe for fresh sauerkraut. It is just cabbage and salt packed into jars and left to ferment for 2-3 weeks. It is supposed to be very good for you full of good bacteria, like yoghurt.

1 comment:

  1. This worked well. It wasn't as strong as shop bought sauerkraut and nearly everone liked it!