Stockholm choucroute - 28 January 2018

After few days in Cairo for work, I made it back to Stockholm just in time to check the result of my first attempt at fermenting choucroute in Stockholm!

After three weeks of nice bubbling, we opened the kysla kapusta jar this morning...
The first impression after opening the jar is the nice smell of sauerkraut coming out. Strong and pleasant. The liquid was right at the top of the cabbage.

This will go tonight for the first Stockholm choucroute. The taste right out of the jar is just perfect! 

The rest of the jar went into two big sous vide bags for future use. As there is a lot of juice, vacuuming the bag requires precision to avoid getting all the juice in the machine. 

We will check how the sauerkraut keeps fresh in the sous vide bag, in preparation for the summer cruises. At the same time, I started the preparation of the choucroute in the slow cooker.

First, siring the bits of pork and onions at 175°C, then, adding dried boletus from the autumn picking sessions and slow-cooking at 95°C for two hours...

Adding the sausages and smoked pork, finally, topping up with the sauerkraut...

Delicious, and this time not enough left to sous vide prepared choucroute. But the concept is working perfectly, and this is the promise of getting fresh sauerkraut onboard Belisama this summer and certainly no scorbut!