Hello All …
It has been a busy time in the past few weeks. I think the kitchen is exhausted and told me to go mow the lawn. Anyway, sauerkraut was 3 weeks brewing and both recipes turned out fabulous. I made a plain one, just to see what it was like ― nothing added, fermented in salt alone. The second one was an experiment with a “Bavarian Style” of my own making. I must say, they both turned out nicely … ½ gallon each. The Bavarian style had a wonderful flavor. The peppercorns gave it a nice kick and the Pinot Grigio was evident. The Bavarian also had:
- Dill
- Caraway Seeds
- Onions
- Garlic Cloves
- Fuji Apple
I will probably publish the recipe for the Bavarian today / tomorrow on the site, under “Vegetables & Sides.” I’ll be making that one again, definitely. A whole new flavor for Klausenburger Kraut. I think Oma would approve.
Plain (left) and Bavarian Style (right).
Then there was the 2 layer Hazelnut/Nutella Torte. I won’t get into why it was only 2 layers, instead of four. If you ever wanted diabetes, this is the one. Very rich … ! It reminded me of Oma’s peanut butter torte on steroids.
Anyway … Talk to you later.
Christoph ― The Bourgeois Chef ™
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