These were two separate projects. I got a 13 pound kraut cabbage at the local veggie stand, and we made enough sauerkraut to last us a few years. We have been obsessed with fermented foods, lately. Beer, wine, sauerkraut, kefir, kimchi, bread, yogurt, etc. It was exciting to open the jar of sauerkraut and see it bubbling alive. We had some brats, but soon we will be working on a corned beef project and make some reuben sandwiches. The baguettes accompanied the staple roasted butternut squash-chestnut soup I make pretty frequently here. They will also accompany a Greek lentil soup I will make tonight. Marcos made a break for one of these in the middle of the night. Who can blame him?
No comments:
Post a Comment