It must be Christmas Eve: Giblet Soup, delicious rye sourdough and The Muppets Christmas Carol.
Less than four hours to Midnight Mass, I'm almost ready for Christmas to begin!
Another busy Saturday in the kitchen.
As one of my Sauerkrauts (Red cabbage and Apple) is ready to eat - two new ones are made and jarred. The two new ones are a savoy, beet and garlic one and the other is a repeat of my initial creation of white cabbage, ginger and turmeric.
With my first trial of #sauerkraut already 3/4 used up, it was time to make another ready for next weekend.
This time with Red Cabagge, Braeburn Apple, Corinader Seeds and Juniper Berries.
The parchmet at the top is to keep the veg below the fluid so it has time to ferment without contact with oxygen. #food #fermentation
So after 7 days the #sauerkraut has developed well and is ready for the tasting.
The ingredients were a cabbage, sea salt (Halen Môn, of course) fresh ginger and dried Turmeric. I suspect the latter makes the colour quite bright.