If you’re looking for the ultimate game day food, these Kielbasa and Sauerkraut Hoagies are it! Juicy smoked kielbasa, tangy sauerkraut, and a hint of sweetness from brown sugar all come together in a cast-iron skillet. Whether you’re grilling at the tailgate, cooking over the fire pit, or whipping them up in your kitchen for a watch... The post Kielbasa and Sauerkraut Hoagies appeared first on An Affair from the Heart.| An Affair from the Heart
The ultimate guide on how to make sauerkraut the German way! This 2-ingredient homemade sauerkraut recipe is an easy, affordable, tangy side, rich in gut-friendly bacteria! What Is Sauerkraut? Sauerkraut (German from ‘sour cabbage’) is a type of lacto-fermented cabbage made by salting thinly shredded cabbage. The salt draws out moisture, becoming a brine that... Read More The post How To Make Sauerkraut (German Recipe) appeared first on Elavegan.| Elavegan
How Much Starter to Use Use 1gr of Cultured Veggies – Probiotic Pickle Starter for a quart (liter) of brine. If making a larger batch, adjust according to the instructions. In general, the amount starter per volume of brine is the same as for our other starters as outlined here. Simply dissolve the starter in [...] The post How to Use Cultured Veggies – Probiotic Pickle Starter appeared first on Bacillus Bulgaricus.| Bacillus Bulgaricus
Why Use a Starter? While vegetables naturally contain some bacteria that facilitate fermentation, using a starter culture ensures a consistent, reliable fermentation every time. It helps promote the growth of beneficial bacteria while suppressing unwanted microbes, creating a safe and flavorful final product. Key Benefits ✔ Rich in Probiotics – Delivers billions of live cultures [...]| Bacillus Bulgaricus
Pork and Sauerkraut Goulash or Segedin is a delicious one-pot recipe. It’s hearty, comforting, and made with few ingredients. Easy to make ahead.| Jernej Kitchen
Easy Reuben sliders on King’s Hawaiian Rolls, melty Swiss, sauerkraut, smoky pastrami or deli corned beef, and Thousand Island—perfect for parties or weeknights with make ahead instructions too!| The Fresh Cooky
On my recent trip to Slovakia this past October, we visited the UNESCO World Heritage historical village of Vlkolínec. There I got a chance to try something I have never heard of before: a sauerkraut filled thin bread called meteník. This food was also news to my dad, but the lady working the shop confirmed […]| SlovakCooking.com
A step-by-step pictured tutorial on how to make sauerkraut (it's super easy!) that is both incredibly healthy and delicious!| The Daring Gourmet
Fizzy, bitter, yeasty, sour, floral, and sometimes just downright offensive—there are a dazzling array of adjectives that can come to mind when you think of fermentation. Fermentation is one of world’s oldest and simplest culinary traditions. Serendipitously discovered in ancient times as a means of preservation, flavor enhancement, and intoxication, it has exploded as […]| Science and Food
Basic methods of food preservation for saving the harvest: find alternatives to canning such as drying and fermentation.| Free Permaculture
Sauteed sauerkraut (štovēti kāposti) is my “must-have” Christmas dish. Ever since I can remember, my grandma would spend most of the Christmas Eve in the kitchen boiling, frying and sauteing sauerkraut, potatoes and meat, while the kids would go to the markets to pick out the best looking Christmas tree. Christmas Eve would be celebrated with a feast, including compulsory mandarins and whipped cream, as well as presents that could only be received in exchange for a song or a rhyme.| Latvian Eats