You know you love the kraut
Harvested a new batch of kraut last weekend. Every other batch or so I like to do one with rutabaga. The last batch I made was tangy, tart, and was defined by a pickle-y flavor. It was one of my favorites. This one is more mellow and has a very subtle sweetness.
Have I discussed how much I love sauerkraut? Especially homemade sauerkraut? And how I’m so lucky to have a Bulgarian family that is always giving me pickled veggie goodness? Because it’s awesome. Okay back to studying.
(Source: oldpinetree, via fuckyeahdomesticity)