They're coming! We've got our first batch of cabbages in -- just 200 pounds, but every little bit helps! These are already well on their way to becoming sauerkraut and should be ready in two or three weeks.
Tag archives: kraut
Luke & Ken & just a few of the ferments from 2012. From left to right, back row: kimchi, sauerkraut, dilly beans, gari, ginger vinegar, ginger syrup. Middle row: hot sauce 15 & 16, kimchi, ginger carrots, curry sauerkraut, spicy sauerkraut, caraway sauerkraut, original sauerkraut, dilly beans, roasted red pepper spread. Front row: sweet white miso, black bean miso, gari
When you're baking in the kitchen all day, surrounded by delicious food, its hard not to think about what to have for lunch. Today's lunch was a pretty exceptional example of some of the awesome food that gets cooked up during the course of a day. Brent fried up some eggs with a little pepper, Allie threw together a one pot dish consisting of green beans, purple onion, roasted red pepper, kidney beans, and a ton of seasonings, and Luke cooked up some local pork sausage (not pictured, sorry folks, my lunch was vegetarian today). We even taste tested an in-process batch of 'kraut, and its awesome, so that's something you'll have to look forwards to at the market soon. Just looking at this picture, I wish I could eat it all over again. There's nothing like good food and good company in the midst of long day of baking.