Monday, February 21, 2011

Hearty meal

Vancouver's winter is almost rain everyday, but recently the weather is getting better and better.

If the daytime was sunny and warm,
 I like to go out without my coat.

I made a bottle of souerkraut with 3 pounds of leftover cabbage.
Spring temperature is nice to make fermentation products, so I tried it and succeeded.

The other day, I made "Choucroute Royale(Braised souerkraut, from Julia child's recipe)" with roasted pork.
It tastes good as the exact recipe, but since my souerkraut tastes mild, I added apples and maple syrup, balsamic vinegar to increase the taste. It was a hearty meal.

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