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?
Start your own Irish American tradition by serving your leftover St. Paddy's Day corned beef on a reuben sandwich complete with homemade sauerkraut of course!
Adapted from a recipe in Nourishing Traditions this is a great way to get some small-batch preserving in during winter.
How to make small batches of sauerkraut, one quart jar at a time.
Make your own delicious, healthy Sauerkraut.
Sauerkraut is a staple in many kitchens around the world. This simple version is made in pint jars and takes just under a month to ferment.
What else would you do with a 5lb cabbage?
Another slaw becomes kraut: this one slightly sweet with jicama, apple and lemon juice.
What I did with my last cabbages from the garden... a crunchy fermented sauerkraut that tastes like the ocean.
Make your own lactofermented sauerkraut! Easy to follow directions.
Make your own sauerkraut: microorganisms do most of the work.