Sometimes, just a simple tweak to the spices you add to your sauerkraut can expand and enhance the flavor in a way that can make a profound difference. There are many different ways to spice up your sauerkraut and this … continue…
The sea can be very generous in terms of providing food sources, none healthier than seaweed. Making this Seaweed Sauerkraut recipe ( I like to call it Sea Kraut) is a wonderful alternative to standard sauerkraut. There are many kinds … continue…
This Cracked Pepper Leek Sauerkraut remains one of my favorite sauerkraut variations. It is a recipe inspired by the excellent book on fermentation, “Fermented Vegetables,” by Kristin and Christopher Shockey. Earlier this year I made their recipe for CauliKraut. They have a … continue…
This red cabbage sauerkraut recipe has become the most popular recipe on this site and for good reason. It has become my staple, my “go-to” kraut. It’s a very simple ferment to make and never fails to transform into a … continue…
This is one of my absolute favorite sauerkrauts to make and most importantly eat. It follows the fermentation process of a regular sauerkraut, but adds lots of Indian-style spices to make a robust flavor. I named this recipe somewhat playfully … continue…
Sauerkraut is one of the easiest fermentation recipes to make. The critical factor in fermenting successfully is making sure that you have an anaerobic environment (meaning sufficient liquid to cover the cabbage) for the fermentation to take place in. Without … continue…
