Traditional Style Kimchi
Kimchi is a traditional Korean side dish that is made in much the same way as sauerkraut, but kimchi's got a kick! The addition of gochugaru, Korean chili powder, is part of what gives it that beautiful colour and recognisable zing!
Apple and Onion Sauerkraut
Apple and Onion Sauerkraut 1 small cabbage* (850g)1 large apple*1 small onion*1 t fennel seed1 T salt (or 2% of the weight of the vegetables)--- Cut the cabbage, onion, and apple (with peel) into thin slices. Set aside one whole cabbage leaf.Sprinkle salt over the vegetables and mix well. Let sit for at least 15 minutes. Transfer to the glass jar in small batches, compressing the cabbage by hand or with a packer. The liquid produced should submerge the cabbage.Place the whole cabbage leaf on top of the vegetables to prevent small pieces from rising to the surface. Add a weight...
Sauerkraut
We want you to try lactofermentation! We know it can sound intimidating, but it really couldn't be easier and once you understand the process the world is your oyster! This sauerkraut recipe is really simple, and totally customisable - add any herbs and spices you like, or keep it plain and add none at all!
Smash-'Em-Up Salt & Vinegar Potatoes
Smash-'Em-Up Salt & Vinegar Potatoes 1.5 lbs baby potatoes 1 ¼ c white vinegar 2 t salt 3 T olive oil Sea salt, for sprinkling---Preheat the oven to 450 degrees. Add potatoes, 1 cup of the vinegar and salt to a saucepan. Add enough cold water to just cover the potatoes.Boil for 7 minutes or until potatoes are almost cooked through. Drain and let sit in a colander to steam dry Toss potatoes with olive oil and bake on a large baking sheet, without crowding the pan, for 30 minutes. SMASH or flatten each potato with a potato masher or...