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, […]
