Cabbage is a tricky addition to a produce box. It requires me to get creative in my recipe selection, because my children will often rebel against its existence. However, I've got a great beef stir fry that they both go crazy for without even realizing it calls for half a head of savoy cabbage. The problem is what to do with the second half of the head. Enter sauerkraut.
This recipe is ridiculously easy to follow, as long as you are willing to commit to the days of work to prepare the fermentation process. I'm attaching the link to the blog I follow that has the easiest methods for fermenting your own kraut.
http://thestonesoup.com/blog/2014/08/simple-sauerkraut-recipe-a-favour/
No comments:
Post a Comment