The red cabbage sauerkraut that Rose made recently is a beautiful thing, and we’re consuming it daily. It’s sour and it’s crunchy, and it’s complimenting many a meal here at the farm this spring, from potato curries through to our first home-grown roast pork dinner last weekend… here’s the last of the good stuff, moved out of the crockpot and into a jar in the fridge. What’s next for the crockpot? Hmm. Anyone tried Cima di Rapa ferments?
The Kraut is where it’s at
Kirsten Bradley, October 29, 2012