Chinese Sauerkraut (Suan Cai)
Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy). I consider this recipe to be a hybrid of sauerkraut …
Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy). I consider this recipe to be a hybrid of sauerkraut …
Ever-searching for ways to eat more strawberries, I was intrigued by Sandor Katz’s suggestion to use dried fruits in sauerkraut. Why dehydrate berries instead of using them fresh? Fruits, which are …
Looking for an autumn or holiday themed sauerkraut? This tart-sweet-spicy version has it all!
If you find yourself growing both cabbage and cucumbers at the same time, this is a great way to have the “best of both worlds” in terms of classic fermented …
This sauerkraut variation is inspired by ingredients common to Irish cuisine– kale and green onions. We made it around St. Patrick’s Day, so there’s a li’l green theme going, too! …
Sauerkraut is a fermented cabbage dish. In its simplest form, it is just cabbage and salt. But you can add other vegetables (or fruits) as well as your own seasonings. …
Looking to spice up your basic sauerkraut? Give this variation a go… adjust the level of heat to your liking. This recipe posts up about a 2 out of 5 …
Sauerkraut was traditionally prepared in the autumn and then stored fermented all winter long in a cellar where the earth temperature kept it cool but above freezing. People would consume …
We all need good healthy gut bacteria, and we know that wholesome, naturally fermented foods are a way to provide a great dose of the “good” bacteria that can help …
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