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.