Of course, they are. They’re tangy and sour and crunchy and funky and make every dish better. I mean, kimchi and scrambled eggs? Sauerkraut grilled cheese? Come on. There’s something ...
For more, read Ray McVinnie's feature: Making and cooking with sauerkraut. Sprinkle on 25g of salt (5 tsp). If you have less cabbage, keep to ratio of 5g salt per 200g cabbage. Transfer to a jar ...
Check out my fermented Pico de Gallo recipe here! Or my How To Make Homemade Clabber here! The post How To Make Fermented Sauerkraut (coleslaw recipe) appeared first on Idie's Farm.
And the best part? It's easy enough to make sauerkraut at home. Closeup of a hand mixing salt into a bowl of shredded cabbage to make sauerkraut - Gabor Tinz/Shutterstock All you need to make ...