Violet hued purple cabbage sauerkraut stands out from the crowd. Based on its before picture, you’d never guess that Violet Kraut would turn out so gorgeous after fermentation. And that’s gorgeous not just in its color. But in its delightfully sour taste and healthful probiotic bacteria as well. Continue reading Violet Kraut – Naturally Fermented Purple Cabbage Sauerkraut
Curtido – Homemade Sauerkraut Even BetterMore than three years ago I began a search to learn how to make real sauerkraut—naturally-fermented sauerkraut. Many months later I discovered and signed up for a one night class (in Brooklyn, New York of all places). I found another class a month later in Bozeman that taught me a number of other ferments. For the last two years I’ve been making giardiniera and white kimchi, fig jam, mustard, kanji and more. Continue reading Curtido – Tangy, Sweet, Naturally-Fermented Kraut
