For those who prepped for the hibernation season back in the fall, the time is ripe for enjoying the pickled and preserved ingredients that have been waiting to be popped out of those airtight jars. Here are five satisfying recipes that will add that tickle to your salivary glands.
Add more probiotics to your diet through fermented foods, starting with this easy, homemade sauerkraut.
Fermenting and preserving foods and drinks has really hit its stride. Check out these tips from cookbook author Charlotte Pike and a recipe for Kraut-Chi.
Combine favorite seasonal flavors in a fun new way with a spiced apple and cabbage sauerkraut. It is packed with probiotics and a great topping.
Make a vibrant fermented cabbage and beet duo that is great as a side salad and even better on tacos, sandwiches, and beyond.
Sauerkraut is great to have for sandwiches, sausages, perogies, and kielbasa. Just shred, salt, and pack down and have a tangy topping in just a few weeks.
This simple red cabbage sauerkraut is made directly in the jar. Add juniper berries and caraways seeds for a delicious new level.
The go-to snack in the markets and cafes of Hungary is a savory fried dough treat called Langos.
Father’s Day is this weekend and this sandwich is a great meal to serve the fathers in your life.