Well, the Wife finally made that huge ass turkey that’s been taken up room for a while! … So had a Salad, some Pickles, Olives, Deviled Eggs & Brussel Sprouts. - But half way through, I was finding a bit dry and was missing something! - Someone… forgot about the Turkey treats. So after I finally got the added Liver & Gizzard, I added some of the Turkey Juice too, which helped it a lot!
I should have taken more pictures than the final product. Basically the recipe is
Dill Pickle Sauerkraut
1100 grams of fine shredded cabbage
400 grams of sliced cucumber with the ends trimmed off (I used Persian)
30 grams of pickling salt
2T dry dill weed
1T dill seed
2t coriander seed
1t garlic granules or powder,
(I didn’t have fresh or I would have used a bruised clove in each jar)
4 dried red chili peppers (optional)
6 whole cloves
You can use any weight of vegetables, just weigh them and multiply the grams by 2% for the amount of salt needed.
Add salt to cabbage, let it sit 10 minutes, kneed and squeeze with your hands extracting the juice. Add the rest of the stuff and kneed and squeeze again for a couple of minutes. Check out my Paò Caí recipe for packing technique. Pack in clean vessels and finish like I did in the Paò Caí recipe. I plan on a 3 week ferment time.
No pictures yet. I think instead of rolling them in cocoa, I will cover them in melted 90% Lindt chocolate with a little coconut oil in them. I exchanged Erythritol for Swerve and wish I hadn’t. I much prefer Erythritol. And I substituted the rum essence with vanilla essence as that is what I had.
Celebrating my mum’s birthday with family today - so that means there’s lots of sausage rolls and cake floating around. I’ve kept it keto with my lunch I made earlier…my ugly burger cups, rollitos, cheese and olives! I’ll just keep on munching on my dark chocolate and cheese!