Sauerkraut
I just made a great batch of sauerkraut, with caraway and juniper berries. The actual production aspect of it (shredding the cabbage, adding salt and brine, and letting it sit in a corner for six weeks) was 100% successful. What came out of that process was undeniably good sauerkraut. I canned it today, and that is the process now under question. Did it survive the hot-pack canning process? I won't know until I open a pint. That will come later.
I made seven pints, and ate what was left, about a bowl full. It was really good. After I open a pint myself and verify that the product is still good, I will offer to give some away.
I made seven pints, and ate what was left, about a bowl full. It was really good. After I open a pint myself and verify that the product is still good, I will offer to give some away.