It has been just over two months since the purple cabbage and mix went into the crock and started its journey of fermenting into something delicious. And now we get a taste test before it is canned up.
Flavor profile: not as sour as a lot of kraut I have had. I think this is actually much better. You get the kraut flavor at the first bit then a touch of spice from the peppers that we threw into it.
Spiciness: Not to spicy but enough that you can tell there is some peppers in it. It will be great on sausages.
And now on to the canning part. Of which I had no part in doing. All of these pictures and the actual process was done by my sister Nikki. All part of a trade for some of my cheese.