So near . . .
and yet so unattainable!So formidable . . .
and yet so fermentable! (Yes, I'm going to try my hand at homemade sauerkraut for the first time in my life. Wish me and those giant brains luck.)So sweet . . .
and yet calorie-free! This cake of homespun yarn (black superwash - I think, brown llama, and fine gold thread) finally told me it needed to be this:
I got so excited I wound the skein into a ball and swatched away - only to realize that I hadn't washed the yarn yet. So back into a skein and into a sink it went. Now it is truly ready, and so are my itchy fingers!That's it for now from . . .
15 comments:
My Dad used to make sauerkraut in a giant crock in our basement. Man did that stuff ever stink. I've never cared for it since. lol
Love the yarn! So pretty, and it will look lovely in that pattern. Wow. Good luck with the sauerkraut! I've never tried anything like that at home, scares me a bit to be honest. lol I'm sure it'll go great for you!
Poor Dozer! Paisley would love to have squirrels out the window :) The yarn is SO pretty! I can't wait to see the hat you make.
I laughed at that. I've been in the same enthusiastic place and had to make the same un-step as you.
I love your cabbages but that's because i love Cole slaw. I had some of the best slaw ever back in NY and now I'm on quest to replicate it. I think horseradish was involved.
Oh, homemade sauerkraut!!! When I lived in Northern Minnesota, we used to make a big barrel of it and the heads. We used the heads to made what some people call pigs in the blanket. Yes, it stunk, but oh my soooooooo good! Steph in NH
Love those first two shots!
I just made my first lacto-fermented sauerkraut yesterday. I took pix and will eventually get around to a blog post about it. I'm really curious if it will taste different from store bought sauerkraut! It will certainly be more nutritious, that's for sure.
Great hat choice!
Great photos! I love the Dozer one! An-tic-i-p-a-a-ation! It's making me wait!
Hi Michele~ ~Sauerkraut sounds soo good. Can't wait to see the results. My cousin made some years ago and gave me a jar. It was the best I have ever eaten. Your in for a treat. She used the recipe just as it is in the Ball Canning blue book.
~ ~Ahrisha~ ~
Good Luck with the sauerkraut.
I'd forgotten all about making sauerkraut until I read your blog. I used to have a recipe that had you processing the kraut in jars; you never had to smell the fermenting. I think I'll go look for it.
I've never had saurkraut. Is it just pickled cabbage?
I can't wait to see the hat...you work wonders with your wool :)
Candy, when I googled sauerkraut I found reference to the mason jar method, but several commented that they didn't think the flavor was as good as when processed in the crock. Since I have a good place to keep it where no one has to smell or see it, that's what I'm doing, with a food-grade 5-gallon plastic bucket.
Shula, sauerkraut is cabbage that is pickled through fermentation; just cabbage, salt and time! You must not be German if you've never had sauerkraut! I love it, but it is definitely a "different" food.
Wildlife Gardener, don't hold your breath. I have cast on three times, ripping back twice and losing part of the beginning because the fibers got hopelessly tangled. Let's hope third time's a charm!
Gorgeous yarn! Love the hat too.
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