Jaunty cap notwithstanding, the counter sauerkraut is coming along nicely and I am inordinately proud of it. I had my doubts on day 1.
After a week it has released all of its juices and the fermentation process is chugging along full speed ahead. It smells deliciously like the inside of an old-fashioned dairy, is starting to taste faintly tangy, and is beginning to develop that particular sauerkraut texture - no longer crunchy but still with some give and squeak under the tooth.
I am looking forward to trying it in its full Choucroute Garnie glory on Wednesday.
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