Andy has been in love with sauerkraut for a few years now. I enjoy it, too, but not to the extent he does. He's been perfecting his technique, based on this excellent website, and the variation recipes for some time now. We love that it stays somewhat crisp and fresh tasting, unlike jarred sauerkraut.
Our mandolin slicer is a great tool for this. He also uses our scale, cocktail muddler and a jar weight the size of a wide-mouth mason jar.
 |
| Lemon ginger |
 |
| Turmeric Jalapeno |
 |
| Dill pickle with cucumber |
No comments:
Post a Comment