I judge a proper deli as much by the crispness of its half-sours as by the tenderness of its brisket. Recently, I stumbled upon an easy way to make them using some of the fruits of my nukazuke labor.

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Tim’s homemade pork sausage with prunes and Nancy’s bacon-studded potato salad made tasty companions to my apple-sweetened sauerkraut. The cabbage’s crisp tartness was an excellent foil for all that meaty goodness.

By the end of the afternoon, the crock was mostly empty. There’s a cup or two left, not quite enough for a choucroute garnie but plenty for a most satisfying Reuben sandwich. I love eating the pickled apple slices, too, and so will be sure to include them in future batches.

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