that actually sounds like a pretty good combination, maybe with some blinis? but this union was just proximity of genesis. i've been planning on making both things for a while now, sauerkraut after reading wild fermentation by sandor ellix katz, and the tomato vodka after watching the good eats episode raising the bar again.for the kraut i used:
- ~4 lbs of cabbage (i had more, this was all that would fit in my largest mixing bowl - the excess became a lovely bubble and squeak dinner)
- 4 or 5 tbs of pickling salt (weak brines make me nervous - i have no air conditioning)
- small handful juniper berries
- small handful caraway seeds
mixed all together and crammed down into this big cookie jar i found at tj maxx. a small plate with a large mason jar full of water atop and we'll see how time and my hot apartment treat this experiment.
the tomato vodka is just a simple infusion, though i doubled the amount of tomatoes that the good eats recipe calls for (i used 2 lbs). chop them into chunks and add vodka - i have very high expectations of this - i worry i can't help but be let down... only time will tell.
