Fermentation

Before I left for San Francisco I shredded up the inner parts of the cabbage that we have left over from one of the garnishes and set it upstairs to ferment while I was gone. When I got back I had a successful batch of sauerkraut. I made choucroute out of it and we ate it for staff with pomme puree and left over blood pudding. I’m going to make a bigger batch this week.

I have internet today but I haven’t had it in a week so I’m posting all my blogs that I haven’t been able to post. Hopefully the internet will stay strong so I can post once every day or two instead of this crazy bombardment.