Also known as, the day I finally got my husband to try one of my ferments.
Since my first fermenting post I’ve gotten to taste my traditionally fermented sour kraut. Though ‘taste’ may be an understatement. It’s almost gone.
Today we made my husband’s favorite sandwich… Rubens! I’m gluten free so I didn’t get any rye bread, but I ate my corned beef and kraut on a plate. My husband said his sandwich was the best he’d ever eaten and went on and on about the kraut.
I think we have a winner! I can see us making and eating kraut all winter… :)
My other experiment turned out a little on the alcoholic side. I guess even following the instructions in my book, the cranberries and oranges were too sweet and rather than ferment they turned to wine. The flavor is not bad and I’m thinking I can use this bright cheery relish in muffins or breads where the alcohol can bake out. But, for a little side dish it’s a bit potent. You know, unless you want to get a buzz from eating a spoonful or two. hehe
I’ve also made a second batch of kraut using whey this time, so it took only 4-5 days to ferment. I put that in the fridge today and haven’t tasted it yet, but I’m pretty confident it’ll be good… it smells the same as the first batch.
Now, what should I ferment next?
Where to Get Your Own Air Locks, Lids and Weights for Fermenting
If you’re new to fermenting like I am and you want to get started the easy way, these high quality products from Fermentools.com are just the thing! They’re easy to use, easy to clean and will boost your confidence as you begin your fermenting journey!
This post is part of a series of fermenting posts I’ll be writing to chronicle my journey and to review the Fermentools product. These products were provided by Fermentools for my review, but all thoughts, ideas, failures and successes are my own!
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