This year we joined a CSA to support the local economy and are likely to continue doing so moving forward. We received cabbage in one of our weekly shares, so we decided to use Joshua Weissman’s recipe for sauerkraut. His recipe is not to blame. I take all the blame on this one. Jacob says he wants to take some of it too.
Unfortunately, this did not go as planned. Three days in everything seemed okay. We extended to the full seven days. Maybe that’s where we went wrong.
First, we lifted the bags full of water off the top of the cabbage. Immediately, something wasn’t right. I have a very sensitive nose. Jacob really had to shove his face in there to get a good whiff. He refused to allow me to take a picture of his reaction, so I agreed to put my face in it so he could get a truly emotive video.
I smelled rotten, vomit inducing cabbage for all of you. I hope you’re happy. No. I did not eat it. 🦆 🤢 🤮
I hate wasting food, but I want to learn how to make these things. I will do full troubleshooting later, but I think I will use more pH based microbial selection for lactobacillus in the future. That means buying litmus paper and doing daily testing, plus adjusting the pH using vinegar.
You may have noticed that we had two jars. That’s because I wanted red pepper flakes in one of the batches. I can’t say anything for what this did because they both smelled so bad.
In other news: we’re out of risotto rice, so there’s been a delay in making our pesto risotto, but we have made another new batch of vegan pesto. I can post that recipe next. Additionally, we have a lot more of those chocolate chip cookie mixes for us to doctor with random things. I would love to hear suggestions!
If you enjoyed this, please like, comment, and/or share this post. I would love to hear what strange ingredients you want to try mixing into chocolate chip cookies. Turmeric might be a good one 🤔
Thank you for reading. I hope everyone has a wonder weekend and a beautiful summer solstice ☀️🌈🌞