I don’t know why it took me so long to recap Germany when it was probably my favorite dinner to concept thus far. There were so many fun elements and I have a LOT of tips this week.
Germany was actually a long time in the making because I had to prep the sauerkraut about a month in advance. I’ve made sauerkraut a few times before- in fact I once had a new roommate move in while a batch was fermenting on the counter. She immediately thought I was strange but soon came to understand it was just the beginning of my odd personality. For our Germany dinner I wanted to make two types of sauerkraut- green and red. I thought it would make for a beautiful plating and we could compare the different flavor profiles of the cabbage. So back in November of 2015 I made a batch of sauerkraut. It failed. Then the day before I left on my honeymoon in December I made another batch. It also failed. In February I decided to try again. I only succeeded with the red batch and I called it a success. So what happened? Continue reading