yeah!
the class was great fun, and super value ($15 for two hours including all ingredients). we brought home three jars of yummy kraut-to-be: on the left is red cabbage-apple-zucchini; in the middle is carrot-cabbage-beetroot-garlic; and on the right is red cabbage-kumera-apple-rosemary. we used grainfields liquid as a starter, but as yet i'm not convinced that it's any better than using kefir whey.
so my pretties are busy fermenting in the cupboard, and i have no idea how to accommodate them in the fridge... i guess i'll just have to eat them all pronto :)
UPDATE: 4/9/10 - i'm finding that i'm not super into the kraut cultures with the grainfields liquid; maybe i used too much? i'm finding the flavour of these krauts a bit OTT, and will definitely return to culturing exclusively with kefir whey.
UPDATE: 4/9/10 - i'm finding that i'm not super into the kraut cultures with the grainfields liquid; maybe i used too much? i'm finding the flavour of these krauts a bit OTT, and will definitely return to culturing exclusively with kefir whey.
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