La cervelle en étéFirst batch of 'kraut for 2023: a mixture of white and January King cabbage, lightly toasted dulse, and lime. I'm not sure if this combination will work out, but the beginning of the year seems like a good time to work through these weird compulsions that I have. #fermentation #sauerkraut
Well, it's pretty good. I'm not sure that the dulse does anything (I can't taste it, anyway), but the kraut is pleasantly sharp, and the two cabbage combination gives it an excellent texture.
My next fermentation is thinly-sliced golden turnip with ginger, red chili and smoked pepper flakes.
Charles Sandresky@lacervelleenete That’s awesome. I’m going to try lime in my next batch of kimchi-kraut.
@Chiptopian The inclusion of dulse was "inspired by" the Newlyn Fermentary in Cornwall, which was selling a small batch of fermented pumpkin with dulse and kelp (to mimic fish carpaccio) when I was last down there.