Darryl - swazies
TVWBB Diamond Member
Lots on the go today.
Cooking up a flank steak, some chicken breasts, salads for the weeks lunches……
Made up some sauerkraut, and making crack burgers for dinner………..these are gonna be awesome this time.
Flank is the tequila lime marinade…..this is very good, cumin is used.
New spice I picked up for chicken, have been on the search for a good chicken spice for a while….this one is supposed to be good…it costs more than average so let’s hope it does.
It’s a holiday up here so a few tasty Belgian ales are on call….
A few pics now and some final cooked pics to come.
It’s been so long since I made sauerkraut, I forget how long the fermentation takes….
Wrote on the calendar to check it in 2 weeks but something tells me I want to ferment it for 21 to 27 days…..
I want it to stay crunchy ish……..but fermented enough…..last time I think I waited 6 weeks and it was considerably soft……too soft for me.
Once it ferments, will be doing another batch right away…..tis the season for fresh cabbage……..keeps for like a year but in 2 batches I should get 6 to 7 regular sized mason jars full and compacted down…….sitting in the crock right now.
Chime in on the fermentation if you have been doing it lately…….
Cooking up a flank steak, some chicken breasts, salads for the weeks lunches……
Made up some sauerkraut, and making crack burgers for dinner………..these are gonna be awesome this time.
Flank is the tequila lime marinade…..this is very good, cumin is used.
New spice I picked up for chicken, have been on the search for a good chicken spice for a while….this one is supposed to be good…it costs more than average so let’s hope it does.
It’s a holiday up here so a few tasty Belgian ales are on call….
A few pics now and some final cooked pics to come.
It’s been so long since I made sauerkraut, I forget how long the fermentation takes….
Wrote on the calendar to check it in 2 weeks but something tells me I want to ferment it for 21 to 27 days…..
I want it to stay crunchy ish……..but fermented enough…..last time I think I waited 6 weeks and it was considerably soft……too soft for me.
Once it ferments, will be doing another batch right away…..tis the season for fresh cabbage……..keeps for like a year but in 2 batches I should get 6 to 7 regular sized mason jars full and compacted down…….sitting in the crock right now.
Chime in on the fermentation if you have been doing it lately…….
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