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.