Cabbage, Jicama, Beets

Spiced kraut, jicama sticks, golden over red beets, and cayenne kraut.

Next batches, spice blend kraut (experimental and mysterious, possibly terrible…or great), jicama, gold beets over red, and cayenne kraut. The krauts are half food processor, half crude cut. The jicama sticks are a pay-it-forward to Is.’s schoolmates who after one of her basketball games *ran over to ask, “Can you send more jicamas with Isabel?,” and the beets are a first attempt, ordinary 2% salinity. As for the last round, cayenne kraut was, it brings a briney tear to my eye how good it was now that it’s almost gone. Also did a half gallon of halved brussel sprouts; I’d make them again, tart and crunchy. But I learned that green beans are best with dill and also no, life is pretty fine as it is without fermented asparagus in it. #nextbatch #widemouth

Leave a Reply