kraut thumping

Courtesy of and copyright Adam Harvey

Fermenting the night away
Fermenting the night away

She eats a sauer treat
She eats a kraut treat
She eats a yoghurt treat
She eats a salami treat

She ferments the foods that remind her of the good times
She ferments the foods that remind her of the better times

copyright & licensing

all content © VM (Vicky) Brasseur and licensed under CC BY-SA unless otherwise specified

onion savoy kraut

A quart-size mason jar a little over half full of kraut in various shades of green and flecked with dark specks of whole spice seeds. The jar has a hot pink plastic fermentation top with a fermentation airlock stuck into the hole in the middle.

144 g sliced young yellow onions, greens incl. (from garden)
355 g shredded savoy cabbage
499 g TOTAL VEG
3 g black mustard seed
1 g caraway seed
15 g salt (3.0%)
3.0% brine to cover

2023-08-18

I portioned this out into half pint jars and put them in the fridge today. The cabbage is a perfect crunchy-squeaky, the acid is pretty high and zingy, the mustard adds a pleasant little heat, and the caraway kinda got lost. Still: it’s really tasty and therefore a big success.

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