Learn how easy it is to cook cabbage in the oven or on the stovetop or grill. Plus, find out how to make sauerkraut and coleslaw.
Master the art of making sauerkraut in a jar. Follow our step-by-step guide for yummy, probiotic sauerkraut and lifelong fermentation skills.
Posts about HOW TO MAKE written by Sharon Lee Davies-Tight, I Am An Evolutionary - author, artist, animal-free chef, activist, photographer
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Sauerkraut might not be the national dish of Germany, but in the U.S., it is the one food most associated with German cuisine. It is easy to make your own sauerkraut, as you simply rely on the bacteria found on the cabbage leaves to assist in fermentation. The salt added draws out ...
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Drain as much liquid from the sauerkraut as you can or the sandwiches will be soggy. I suggest adding the sauerkraut to a fine mesh sieve very first thing, pressing out excess liquid with the back of a spatula and letting it drain while you make the dressing and gather the rest of the...
I use sauerkraut to top proteins and salads, but honestly enjoy it right out of the jar as a quick snack. Tofu: One of the first changes I made as a poor college student back in the day was to swap animal-based proteins out for tofu. And boy, did it make a huge difference—we...
Sauerkraut, of course! To make sauerkraut, shred cabbage finely and mix with salt. Pack it tightly into a clean container, leaving 4 to 5 inches of headspace, and weigh it down with a heavy plate, lid, or brine-filled bags to keep it submerged in its own juices. Fermentation typically...