Homemade Sauerkraut

I’m a big fan of homemade sauerkraut! It’s much better than store bought, super easy, contains those healthy probiotics, and will blow your mind. It’s pretty magical to see osmosis in action! It takes about a week before it’s ready to eat. I prefer mine with a simple edition of caraway seeds but you could add carrots, fennel seeds, juniper berries, peppercorns or whatever other spices you enjoy. The recipe I use comes from The Art of Simple Foods by Alice Waters.

3 simple ingredients: cabbage, salt, caraway seeds.
The salt creates the brine when massaged into the cabbage.
I use a smaller jar full of water to weigh down the cabbage so it’s fully submerged in the brine.

Then place a dish towel over the top and let it hang out on the container for about a week.



About Soup and the Clouds

I treasure the small adventures in life. Such as, listening to records, making jam from farmer's market produce, seeing new sites, eating the best tomato I've ever had, reading a good book, watching a film, appreciating a good font, going for a long bike ride or walking down a street I've never walked on before. The list goes on.

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