The kraut has been in the fridge for a week, having fermented for four weeks. Last week, before we had put it in the fridge, I tried it and didn't like it. This week, after a week in the fridge, it was absolutely delicious!Nanohedron wrote:I'm guessing it turned out as it should. If you follow directions properly, it's hard to get sauerkraut wrong; it pretty much takes care of itself. I'm not a huge fan, myself, so I prefer mine rinsed it to make it milder.benhall.1 wrote:* Deb has made sauerkraut. It looks OK. It smells and tastes very sour, but we have no experience with sauerkraut at all, so we don't know what it's supposed to taste like.
I think we either didn't cook it for long enough, or we cooked it too cool (in the simmering oven of our Aga). We'll be bolder next time.Nanohedron wrote:As to the beef, common wisdom says "low and slow" if you want the tenderest results, especially for tough cuts with a lot of collagen (like brisket); 135C for around 4 to 5 hours, say.
Thank you so much! Especially for the comment on the bread. Deb was a little nervous about the bread, as, being rye, it was stiffer than her usual loaves. It was fantastic! It was exactly like the best artisan rye bread. Seriously good.Nanohedron wrote:But for a first try, what wonderful results you have, there! Reubens almost completely from the ground up. I was particularly struck by the beauty of the bread.
We really did enjoy the whole thing - the drama, the experience, and especially the food!
Now, we can improve on this ...