Sauerkraut

I stopped making sauerkraut over the summer because of house construction. At first I thought my family would be moving out of our house, but then that didn't happen. Then I decided with all the distractions of the construction project, that I just wouldn't do sauerkraut as well.

I started my first batch since March in November. I did my standard recipe.

5 pounds cabbage (shredded on a mandoline)

1 apple

2 tsp sea salt per pound of cabbage/apple

2 tsp caraway seeds

4 weeks fermentation time

I gave some of the harvested sauerkraut away as xmas presents. Then I started another batch of kraut just before xmas. I took some of the fresh kraut and started two small batches in which I added some ground red chile. I tasted the brine and it was delicious! I harvested one jar three weeks later and the spice level of the sauerkraut was negligible, but the flavor was pretty good. If I want more spice, I'll either have to add more at the beginning or use a different/ hotter spice.

Gin Infusion: No. 2

This is my second attempt at a gin infusion. The first one had way too much cardamom for my taste. This second batch has half the cardamom, uses twice the orange peel, and replaces the licorice with fennel. I liked the result a lot more. It's not like the gin you get from the store. It's a lot more aromatic.