Home Made Sauerkraut

A little over a week ago I started some Sauerkraut from scratch.

The recipe I followed was incredibly easy and said that it would be good in 24 hours. So after the time passed I tried it and it was very salty. It didn’t taste like sauerkraut, and it didn’t taste bad, it just tasted like very salty cabbage, I was sure I screwed it up.

My worry sent me to Dr. Google and I googled the shit out of home made sauerkraut. (Further research is something I would suggest doing before trying a recipe that involves science such as fermentation.) I made the decision to remove some of the brine and add water to thin out the saltiness. I read that over salting can slow the fermentation process.


Trying a #diy #sauerkraut #recipe #yum! #food #foodie

A photo posted by Alana 🌺 (@alanamarie26) on

After watering it down a bit I left it alone. Over the course of a week I watched it, as it bubbled, and fermented. I will admit I was concerned that I had a rotting mess of cabbage on my counter top. However after a week I tasted it, and I was very pleased that not only was it good, but it was delicious! For the last couple days I have been eating it on everything.

My #sauerkraut is amazing.

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The finished product is awesome. I especially like it with scrambled eggs.

Sauerkraut is really good for your belly too. It’s got pro-biotics or something that makes your tummy happy.

You can read more about it if you are interested in making your own.

Sonnet’s Kitchen The original recipe I started with
Survival at home– another recipe with good science-y info

Has your Sauerkraut gone bad? – this helped me tremendously.

Dr. Weil
– About Sauerkraut
Health Impact News– Info on Health Benefits
Organic Facts– More info on health benefits

I googled lots of stuff, smelly sauerkraut when I thought it was smelling funny, floating saurkraut when I noticed the cabbage was floating up to the top, all kinds of stuff.

Also I think it’s important to mention, through this whole process I was pretty convinced that I had messed up and it would be terrible, but I kept going and didn’t abandon my kraut. I am very happy I held out because it turned out wonderful.

If you like sauerkraut, even a little, I highly recommend trying your hand at making your own. It really was very easy, and it can last for months.
You could easily do a smaller batch, I used a large head of cabbage, about 3 pounds and I ended up with about 50 oz or so of sauerkraut.

Perfect Picnic Pasta Salad

We are smoking some ribs and a tri-tip today and I wanted to make a good, filling side dish to go with all the meat we would be eating. My friend Amanda shared her family recipe, and I expanded on it. It came out perfect.

1 bag of multi color pasta
1 cup wishbone Italian dressing
2 8oz cans of sliced olives
2/3 cup of small pepperonis
1/4 cup of roasted red peppers
1/4 cup of sun dried tomatoes
2 stalks of celery
1 fresh red pepper
1 fresh orange pepper
1 fresh green pepper
1 fresh yellow pepper
1/8 cup finely grated pecorino romano cheese
2 tbsp roasted sesame seeds
McCormick Perfect Pinch Salad Seasoning to taste

Cook your pasta until done. While pasta is cooking cut all your fresh veggies, roasted peppers and sun dried tomatoes into bite size pieces. When pasta is done rinse with cold water and place in large bowl. Mix in veggies with pasta. Drain olives and discard liquid add olives and pepperonis to salad. Add the dressing and seasonings.

All ingredients can be adjusted to taste.

Other good ideas for additions:
Red Onion
Cubes of cheese

pasta sala