Tuesday, February 22, 2011

Fermented: "Salad Kraut"

A note I sent to Austin at 12:30 am before I flew out the next day (I never stay up that late!):

"Just finished a manic clear-out-the-veggie-drawer-before-leaving-on-a-jetplane batch of kraut. I call it salad kraut because I added a bunch of arugula, and then dill and two kinds of mustard seed. Feels fresh and Spring-heralding. : ) Cabbage, carrot, cauliflower and romanesco plus their leaves, and celeriac. Wish it luck!"
The April assessment of this kraut: "One of my favorites," says Sealion! He likes the addition of the traditional pickling spices. The arugula, which I left whole on the stalk, is particularly "pickly" tasting. A success!

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