Caraway Apple Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less). The nutty caraway seeds are delicious with the sweet apples and tart pickled cabbage.
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Caraway Apple Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less). The nutty caraway seeds are delicious with the sweet apples and tart pickled cabbage.
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How to Make Lactofermented Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less).
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New Year's Eve Winter Wit Beer
A mini-decoction BIAB partial mash homebrewing recipe to clean out the odds and ends in the brew grain bin at the end of the year... feel free to substitute similar malts if you don't have these on hand. Use the freshest hops, dried oranges and zest that you can, and fruity, elongated Indian coriander if you can get it.
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Apple Almond Frangipane Tartlets
These petite apple almond tartlets are lightly sweet and festive.
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How to Make Lactofermented Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less).
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Caraway Apple Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less). The nutty caraway seeds are delicious with the sweet apples and tart pickled cabbage.
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Caraway Apple Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less). The nutty caraway seeds are delicious with the sweet apples and tart pickled cabbage.
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Apple Almond Frangipane Tartlets
These petite apple almond tartlets are lightly sweet and festive.
View Recipe
Caraway Apple Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less). The nutty caraway seeds are delicious with the sweet apples and tart pickled cabbage.
View Recipe