Fermented Food Adventures & Recipes
Although sauerruben (fermented turnip) is far less known in the US than sauerkraut (fermented cabbage), it is a delicious and very healthy alternative. It has a fairly similar taste (and pungent smell!) as well, although turnips have notes of horseradish, radish, and other flavors, which might make this ferment even […]
This is a video I made (for a group of parents & kids) showing the process for making basic sauerkraut. Besides showing the preparation, it goes over the essential information for what size jar to use, how much salt, and other useful techniques. The airlock lid shown in the video […]
First off, this isn’t sauerkraut but it’s a dish I love and I think you will too. It does have some affinity with kraut in the way it is cut and flavored. It gets a slightly sour tang from vinegar and uses popular European kraut flavorings such as caraway, cumin […]
One country that may eat and love cabbage with even greater zeal than Germany is Russia (along with its slavic neighbors like Poland, Ukraine and Belarus). This is one of those foods, like chickpeas in the Middle East, that grows robustly in that area, is cheap, hardy, accessible, and nutritious, […]
Ah, yes! Infamous “Kraut-chi”… is it sauerkraut, or is it kimchi? Do I list it in my sauerkraut section or kimchi section?? Well, the way I’ve prepared it, it’s quite a bit of both, and is in both categories! I still have so much sauerkraut from my cabbage harvest last […]
Did you know that “pho” is pronounced “fuh”? So when I tell people, “You need to get the pho kraut!,” it can sound a little threatening. But I really just mean, you need to eat this! It’s almost as delicious as pho soup. And if you don’t know what that […]
Dill was prized all over the ancient Near East and Mediterranean regions for its medicinal uses and positive impact on health. It also symbolized good luck. Dill is one of those herbs that just seems to work so well in all kinds of fermented and cured foods, from pickles, to […]
So a couple months back, I provided my recipe for one of my all-time favorite spice mixes / dry rubs: Montreal Steak Seasoning. (Mostly referred to as MSS from here on out as I’m feeling lazy…) One of my goals behind getting that recipe up was to later post some […]
It’s interesting that the big-name brands of sauerkraut you find in mainstream supermarkets are never purple. These brands aren’t normally fermented, but rather are vinegar brined. Even when they are fermented (or at least saltwater brined), they’re later pasteurized and consequently lose all their healthy probiotic activity and become mushy […]
This recipe was a small batch of curry flavored sauerkraut. There are many ways to make curry. Some might add or take certain spices but this gives you a baseline from which to work. Think of all the things you could eat this with and on. Sausage, hot dogs, burgers, […]