This is only my second batch. The first was sauerkraut, with green cabbage and carrots. In vinegar, with whole mustard, dill, black pepper, and coriander seeds. Fermented for 7 days. I researched no-sodium, no cooking recipes and combined a few. Turned out really well.
Trick was using Ball jam jars but with pressure release lids. Definitely trying daikon next time. Thanks!
This is only my second batch. The first was sauerkraut, with green cabbage and carrots. In vinegar, with whole mustard, dill, black pepper, and coriander seeds. Fermented for 7 days. I researched no-sodium, no cooking recipes and combined a few. Turned out really well.
Trick was using Ball jam jars but with pressure release lids. Definitely trying daikon next time. Thanks!
Dang, that sounds delicious! I haven’t had sauerkraut in forever, I might have to give it a go soon.
That sounds fantastic. I’ve enjoyed making relish, too. I’m looking forward to the hatch chile roasters popping up so I can make some hatch relish.