Sauerkraut...check.

Well, another weekend has come and gone. Safe to say, I am pretty bummed. I am ready to move onto the next chapter of my life-and I am anticipating a slow week at work. Furthermore, the weather has been getting nicer and nicer and so that has made me have a bit of cabin fever. My office has a 'stained glass' window, or one of those windows that lets light through (a huge glare on my computer screen) but doesn't allow me to actually see outside. So annoying. When I try to look out of the window, I figure 'that's how princesses must have felt'-as the window does resemble one on a castle. hehe.

This weekend I did not do much cooking-as I have a surplus of food. I came up with some new cooking projects, and so I have to go get supplies for those, but I spent my evenings watching movies and my days laying outside in the sun, socializing and reading. I did, however, get to finish canning my sauerkraut. I ended up with 2.5 jars worth of kraut, so I refrigerated the half one and canned the other two. I also threw some Carraway seeds in the sauerkraut before I canned it. I am not sure what taste they add, but the recipe I was using recommended it. So, we will see.

The first picture is the kraut in the sauce pot. The recipe I was using wanted me to boil the kraut for 5 minutes. The internet, however, disagreed with that-saying that naturally fermented kraut has probiotic bacteria and is thus, a super food. Most sauerkraut in the grocery stores are vinegar brined, and not fermented-so you can't just go to the store and pick any old random stuff. The internet was pretty strict on this. So, I kind of mixed the two ideologies and half boiled it. haha. I then added some brine to the cans, that I made out of salt and water. Again, I couldn't find much about this on the internet (do I make sure brine covers the kraut or no?), so I just guessed that it should be preserved in some sort of liquid. So, I made that too. I know the one in the fridge tastes good-but we will see how the canned ones taste with my additions to the recipe.

Anyways, I hope everybody had an awesome weekend in the sun! Rachel