I am extremely happy to report that we had some of our homemade sauerkraut for supper tonight. It rocked. Off the chain. We each had two helpings of it. It was definitely worth all of our efforts.
We're still going to keep it in the big stone crock and let it continue to ferment for a couple more weeks. In the meanwhile, I will be researching and finding the best way for us to keep it -- whether it's through canning it in jars or freezing or whatever.
As always, I'll keep you posted.
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