Mark Connolly moved to @I *finally* started my first batch of sauerkraut of the season today. I'd broken a couple of ribs late in the summer, and that meant that I wasn't going to be hammering the crap out of sliced cabbage any time soon. But I got to it today, and am looking forward to using it over the holiday season at year's end 😀
And fermentation is a go! I say again: fermentation is a go!
I decided today that the sauerkraut is ready to use! I’m going to use it in a couple of recipes that my mum taught me. First up is a batch of bigos, which includes various kinds of sausages — kielbassa, most prominently — and some vegetables. My family all love it. Next up will be a batch of cabbage rolls later in the week.
And I already have a couple of cabbages to start another batch fermenting 😀
Finally got to making cabbage rolls today! They’re all prepped and ready to go into the oven later this aftenoon. They're laid down on a bed of sauerkraut, and are then covered with saurkraut as well as tomato juice and cabbage leaves. 😀
Edit to add: oh, now I see they’re on that EWG list of least contaminated that someone shared 😀
EllenInEdmonton 
@uxmark
I got busy on my 3 litres of #sauerkraut after your post and they are also merrily bubbling and changing colour!
I got busy on my 3 litres of #sauerkraut after your post and they are also merrily bubbling and changing colour!
@EllenInEdmonton Photos or it didn't happen 😀😀😀
@uxmark Here you go. Bubbles aren’t that visible in the pic but they’re plentiful. #fermentation #sauerkraut
@EllenInEdmonton Excellent! I use those same tops to do carrots, green beans, and occasional other vegatables. 😀
@uxmark
Yes, I'll plan to do that next year, especially to reuse the brine that I make to get #kimchi started.
#fermentation
Yes, I'll plan to do that next year, especially to reuse the brine that I make to get #kimchi started.
#fermentation