Sunday, November 8, 2009


I finally checked it yesterday. I put it up on 9/22, not to be opened until 10/22. I was a'feared of what I'd find, so I left it 'stewing in it's own juices' so to speak. I finally opened it yesterday, 11/7. Guess what? It didn't rot, it didn't smell overtly obnoxious (kraut does and is supposed to smell obnoxious, but this wasn't overtly so). Should I? I stuck my clean fingers into didn't dissolve my digits, so I pick up a few strands....sniff, sniff.....doesn't smell rotten.....look at it. Look at it again, sniff it again....finally, strand to lip, tongue it, pull it TASTES like sauerkraut!!!!!! Yeah!!!!!

I then sterilize some quart jars and two pint jars and stuff the kraut into them. Seal with ball lids/rings and into the BWB for 20 minutes. Now they sit, like silent soldiers, on my counter telling did this. But, and the big but is this.....from two massive heads of cabbage and a month and a half of waiting, I acquire only four quarts and one pint of sauerkraut. Was it worth it? I'll let you know.

1 comment: