Friday, November 12, 2010


I canned the sauerkraut last night. It spent about three weeks in the crock fermenting. It is amazing. In the last three years I've only had one successful batch of sauerkraut. This is my best kraut ever. It's crispy and tangy. I had sausage and sauerkraut for dinner. What have you canned this year that has gone particularly well?

1 comment:

  1. The only thing I got to can was applebutter. The garden did horrible this year.
    I'm glad your kraut came out good.