Today we were finally ready to cook up the sauerkraut I started back on January 13. It was in the pantry from then till February 7, when I put it in the fridge before going to Mexico for a week. It seemed pretty much ready to eat, and I thought I’d slow down the fermenting process a bit.
When we came home from Mexico, we–mostly me–had bad colds, and we forgot to pick up any bratwursts while Kitty was here. Too bad.
I scooped a little bit of mold off the top of the kraut when I opened it. Browned the bratwursts, added the kraut, a little fennel seed and about 1/3 of a can of beer to the pan. I hadn’t put any spices into the jar, just the cabbage and salt water. Simmered for about 20 minutes.
It’s SO DELICIOUS that I could seriously have just taken this whole pan straight to the table and hoarded it all for myself.
Tender but crunchy. Mildly tangy, almost nutty. Like no other saeurkraut I’ve ever tasted.
Why didn’t I start a second batch a month ago? (The red cabbage kraut is long gone, eaten like a salad.) You can check out the origins of my new fermenting fetish here or have a look at Sandor Katz’s Wild Fermentation website. I’m so hooked on fermenting!