This weekend, I went a little crazy. I made some vinegar garlic dilly from the tiny cucumbers I grew. I also put in 2 gallon jars of Sauerkraut, cajun spice and curry. I also put in some papaya salsa and an apple beet relish with clove and star anise. And that’s after I decanted the other 2 gallons of Sauerkraut. And let’s not talk about the 12 jars of jam I made today.
I guess teaching my pickle class on Wednesday inspired lots of fermentation. And lots of donated produce. Since I didn’t make up the recipes, I’ll link to the ones I used below. But here’s a pic of the jars!
Fun. The first batch of sauerkraut turned out really well. We will see on the rest of it, but I’m sure it will be awesome. Fermenting is so great.