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Sauerkraut

So.  Do you like sauerkraut?  I mean — have you given homemade sauerkraut a chance in your adult life?

I was reintroduced to the stuff when I lived with a roommate in Boston who was, according to a friend, “like a Level 10 vegan.”  Vegan roommate, an excellent cook, used to pack red cabbage in jars and let them ferment in a cabinet, adding the finished product to sandwiches and rice dinners and other things.  It was good sauerkraut, not creepy like the unmonitored vats at a hot dog stand, and I could see that it was very easy to make.  (It is easy on the level of doing your own laundry.)

Not long after I found a terrific fanzine called Wild Fermentation that teaches one how to make their own sauerkraut.  It also teaches one how to make cheese, or tempeh, or tej or yogurt or pickles and other fermented foods.  It has since been turned into a book but you can still find the stunningly simple recipe for sauerkraut here. Thank you, Sandor Ellix Katz, a.k.a. Sandor Kraut, for making your passion so accessible to us.

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I love these chips so much — they are fast, easy, and have a delicious nutty flavor that makes them slightly addictive.  They’re best eaten soon after baking, before the oil has had a chance to resaturate the leaves (the amount of oil can be reduced by using parchment or a silicone mat).  I find that they are too fragile for dipping, but adding seasoning to the oil can provide a nice flavor boost.  They also make a fine garnish. You may wish to try this recipe with spinach, red kale, or other light weight greens.

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