It’s time for sauerkraut!

Two weeks have passed and we finished up our fermented pepper sauce.

A refreshing change from the vinegar based sauces that we’ve been making.  It’s salty and cinnamony and unlike any hot sauce I’ve tasted.

Based on Kraut Source’s Devil’s Own Fermented Hot Sauce recipe.

Kimchi was a messy success.

Things are about to get crazy.

(Kimchi and Golden Sauerkraut)

Kimchi.

My first go at sauerkraut!