Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
A tangy Russian version of quick-pickled sauerkraut that is speckled with cranberries and carrots, packs a nutritious and flavourful punch, and is ready within two days.
Fermented cabbage, apples, and fresh cranberries combine in this versatile condiment to make a delicious, sweet-salty-sour kraut.
Making sauerkraut – and tasting it – is an adventure. Making it is like going into the past and discovering a secret art that achieves results impossible with modern technology. Tasting it is like tasting wine – every batch is different....
A child of two worlds and two different lacto-fermentation cultures! Great when you can not find fresh Napa cabbage. If you want a vegetarian version, skip the anchovy and fish sauce.
Sauerkraut is simple to make and so very tasty to eat, but I have a way to make it tastier! Add sweet potato!
Do you have a dehydrator? Do you make sauerkraut? Then this recipe was made for you! Try these fermented and then dehydrated sour cabbage crisps. They work great as a snack or as a garnish!
My Grandfather always made sauerkraut in a giant 30 gallon crock. This is my homage to his memory. A small batch kraut made simply. Slice, Salt, Smash and wait.
Making sauerkraut is easy and takes minutes. We often make a pound or two when we don't have time to cook - here's how to make a small batch of sauerkraut in minutes!
Wild fermented cabbage sauerkraut with sichuan spices add to crank the flavour up.
To make a perfectly delicious batch of your own gourmet, artisan kraut, all you need is a big bowl, a quart-size mason jar, cabbage, sea salt, and patience.
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