So, my last big batch of home-fermented sauerkraut came out tasting fine but with a very unappealing mushy texture, which according to what I read online can happen if you don't put quite enough salt into it, although it's usually fine to eat, the bad sign with that is horrible taste or slimy texture.
Their suggestion was that you can always use sauerkraut like that for adding to soups, so I bought some potatoes and turnips, and I went and dumped the sauerkraut in a big pot and added more water, and then when that was boiling with some whole peppercorns in it, I remembered a sauerkraut-and-apples dish that I had once tried at a friend's house, and so I cut up some (poorer quality) gala apples that I had in the fridge alongside dicing one nice granny smith, and I put that in before I finally added in the cubed potatoes and turnips.
All in all, it turned out very, very fine.
In general, I need to learn how to cook more fall soups, like with squash and parsnips and pumpkin and stuff.
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