Fermented Food Adventures & Recipes
I planted a dozen cabbages this year and just harvested the rest of what there was, just as we hit December here in the Atlanta area. They’re delicious and crispy but on the small side, so I needed several for a half gallon kraut, as you see in the photo […]
Making a delicious, healthy, probiotic-rich sauerkraut is within your reach. Don’t go for the vinegar preserved so-called kraut on store shelves, and you can skip the pricey fermented kraut at natural food stores. This is something you can make inexpensively (even organic cabbage is usually around $1.49/lb.), and with a […]
When I first learned about sauerruben, I knew I had to make it. For one thing, I love sauerkraut. I’ve always enjoyed turnips, whether baked, grilled, in soup, shredded raw in salad, etc. It is also an incredibly healthy vegetable. Sauerruben can be used in any of the ways you […]
Curtido originates from El Salvador and is standard on the national delicacy, pupusas. It is often sold or available as a street condiment in a vinegar pickled form, similar to how we would use chow chow. My version is more akin to true fermented sauerkraut, consisting mainly of shredded cabbage […]