Progress and projects

First of all, the sauerkraut is doing good (i know your all dying to know). It has just been a few days so not a lot of action from my bacterial friends yet, on the other hands there is no sign of intrusive moldy bacteria either which is also good.

The different ”lid” methods i used both seem to be working fine, however the water filled zip top bag did struggle to press the kraut down leaving cabbage exposed to air for a longer period of time, and i will have to see if this has any effects on the end product. Speaking of which it is so far away like three more weeks, i had trouble sleeping last night thinking of a recipe for it. I wont tell you what it is just yet, you'll just have to wait and see.

On the project side of things I'm guessing that the choice between a TV (i don't own one) and kitchen appliances is a pretty easy choice for any 26 year old guy...i don't even think i have to be gender specific here....most people my age would probably go for the TV before the industrial food processor. Me... I'm spending my weekends making sauerkraut so a food processor would actually be a pretty high tech investment.

Food processors aside, i don't think it is what I'm buying right now, there is something else that have been occupying my thoughts. I want to make sausages and dry cure meats. Living in a small apartment this presents somewhat of a challenge, but i am not deterred in the slightest. Here is the plan. I will buy a wine fridge, a humidor air moisturizer and maybe a fan. The combinations of these items should allow me to have that 15C 70% humidity conditions required to cure!

I will keep you guys updated.