3. The fermented cabbage and onions are softened a lot in the fermentation process, but they are still very healthy roughage, able to make it through 90% of the digestive process to your lower gut, offering some protection to bacteria and providing surfaces on which those replacement bacterial ...
While it's easy to make sauerkraut, there are a few things you should keep in mind to make sure that your kraut comes out perfectly every time. Use very fresh cabbage because it has a higher water content than older cabbage and will make a better brine. Shred the cabbage very thinly (...
Kraut pounder (optional) Carrot and garlic for flavoring a batch of sauerkraut. Purchase Ingredients In this recipe, we make Sweet Garlic Sauerkraut: cabbage lightly seasoned with carrots and garlic. It’s a popular flavor, even for children. If you prefer to ferment cabbage on its own, follow...
Whether you’re making regular or Greek yogurt, it’s time to learn How to Make Yogurt! It’s incredibly easy, requires virtually no prep work and the outcome will amaze you: Wonderfully thick, creamy, luxuriously delicious yogurt! This homemade yogurt recipe is SO good and SO easy, you’...
Learn how to cook pork butt by making homemade sausage. 6 Pounds ground pork butt 2 Ounces sausage seasoning Combine and blend well with hands. Cover and store in refrigerated overnight. Divide in packages and wrap to freeze. NOTE:I like to make sausage patties to freeze. ...
I have plenty of lovely cabbage heads in my kitchen garden right now. I made cabbage rolls the other day from my homegrown pointed cabbage. Delicious!The Filderkraut gets really large, and the heads are delicious to eat raw or cooked. This lovely cabbage has been growing in my kitchen ...
Whether it's homemade or already packaged in a can, jar, or plastic vacuum-pack, sauerkraut is almost always preserved in a natural pickling brine, a vinegar solution, or even white wine. Some recipes call for cooking the kraut in this liquid, while others say to drain and rinse. There...
Now put on a pair of gloves so that you can get right in there and give everything a solid toss and rubdown. Gloves are necessary, as the red chili flakes/powder will make your bare hands burn. And voila, you have homemade kim chi that should please even the fussiest of Korean food...
How to Make Kimchi / Kim Chee: My father was stationed in Korea once upon a time and brought home a taste for Kimchi / Kim Chee. My mother did make it a few times but from her description it sounded very complicated, and something no one should try witho
will do.Fromsourdough, kombucha,natural pickles,beets, andkraut, I now can’t get enough of anything fermented with a bit offizz– tart and tangy. So last year when my friendElisagave me some kefir grains, I couldn’t wait to start brewing this nourishing probiotic rich drink at home. ...