Kickin’ it with Karen: Beyond Sauerkraut
After a beautiful Thanksgiving holiday with my husband, here I am back at work. I love my job. I teach some beautiful students and have the best colleagues anyone could ask for. But there is something about the onset of winter and nesting in the cold climes of Minnesota. All I want to do is be at home and make things.
I have a cabbage waiting for me, ready to be turned into sauerkraut. Not just any sauerkraut, but an Apple Jalapeño Red Sauerkraut. I have Apple Ginger and Orange Ginger Beet Kvass waiting to be bottled. I have a batch of Apple Cider Vinegar that is ready to be placed in a secondary fermentation vessel. And it’s Kombucha time! I am ready to make some Pomegranate Kombucha (TO DIE FOR!!!). Oh, and lets not forget the Fermented Green Chili Sauce -SOOOOOOOO GOOD!
Here’s to working and living and loving. I hope you all had a wonderful Thanksgiving Holiday.
I will be back this week with another of the above recipes.
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