by Marcina Wagner, Reference Librarian
We use the sauerkraut recipe minus the juniper berries by Alton Brown; it’s at the foodnetwork.com. This recipe is foolproof; the prep time is 15 minutes, and the wait time is 4 weeks.
Before we found the recipe, we typically only ate sauerkraut with pork on New Year’s Day. It’s now a year-round dish, and during this time of year, we enjoy a sauerkraut soup adding some chicken broth, potatoes, and onions in addition to frankfurters or sausage. Rye or pumpernickel bread with cultured butter accompanies it. I have even read of making a chocolate cake with sauerkraut.
The Yocum Library has The Art of Fermentation, a classic reference book, by Sandor Ellix Katz. Pickles will be a logical progression for you. After our trip to Katz’s Deli in NYC, we tried to duplicate their half sours and did a credible job. My next project‐‐‐fermented pickle relish.
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