Wednesday, June 29, 2011
Saurkraut Update: Week 3
The cabbage is turning an appealing golden color, and developing a nice smell. It still mostly tastes like salt and cabbage though (no significant flavor development over the past week). I have 2 jars, so I decided to try topping one of the jars off with vinegar. We'll see how that goes.
Marinating vegetables in vinegar is probably the most sensible way of making "pickled" things at this time of year around here. Denver generally has unpredictable weather, but it seems like the summer is almost always hot and dry.