Yup! It’s that time of year. Sauerkraut comes out of the crock and goes into pint jars. 8 of them. 14 lbs of fresh Idaho cabbage was fermented (krautenized) for 12 weeks at 65 degrees F. Oh yum! And it passed the test – Robin said it is good! And the graphic here is our label. But before one works on the kraut, one must have a good breakfast or two. Breakfast first …. Kraut second. Enjoy these photos – Breakfast first, kraut second.
with
Whipped Cream and Fresh Maple Syrup
Fresh Blueberries and Raspberries
Acme Bake Shop Toasted Rye Bread
Sauerkraut in the crock about ready to be liberated!
Pickle
Housemade Sauerkraut
Plochman’s Whole Grain Mustard
Oh yummers! What a way to start a day and then relax at lunch. Fresh steamed Dungeness crabs for dinner. Famous Idaho Potato Bowl tomorrow – ESPN. See the Blue Field. See Boise and the mountains, which are getting snow as we speak. Baked potatoes with all the trimmings! And maybe a Stella. Cheers!
Boise Foodie Guild 