Friday, April 24th, 2009
Having corralled some of San Francisco’s wild yeast and soured my own crock of sauerkraut, it was time to move on to my next live food project: nukazuke. I was still a new convert to the Church of Fermentation, but a recent trip to Japantown helped immerse me completely.
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Posted in Ready in hours, Ready in weeks, Ready in months, Ready in years, Japan | 115 Comments »
Friday, April 24th, 2009
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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Posted in Ready in weeks, Germany | No Comments »