- Feb 17, 2024
- 121
- 230
Been a busy day for me smoking ribs and vac sealing kraut. I let this batch sit for 35 days and it smells awesome. Umami is high in this batch. Ingredients were simple, besides the salt added garlic cloves, peppercorn and a few bay leaves. Will make kraut with half and save the whole leaves for cabbage rolls. I’ll save the leftover to drink and make sour soups with. Definitely recommend adding to stews etc for a flavor bomb.