Aimee made a great dinner last night for a couple of friends where we debuted the young but fantastic sauerkraut that I started three weeks ago.
The 'Kraut sitting in the crock.
It was nice and crunchy (which I enjoy), and had some great garlic and caraway taste to it. The addition of the red cabbage turned it all a nice pink color. It was quite a nice pairing with the Mangalitsa chops that we made up based on a recipe from James Villas' Pig: King of the Southern Table: Baked apple- and corn-stuffed pork chops.
The 'Kraut removed from the crock.
Sarah, our guest, brought the most amazing to-die-for apple tart that she had made earlier. As you can see it was enjoyed by all.
I'm going to leave the sauerkraut fermenting for a few more weeks and continue to try it as it goes to get some idea of how it changes taste through the process. I have another head of cabbage, so I may even add some to it once we run low - I think that's possible without destroying it.
