Category: time to eat

Our Kraut

MMullin

Don’t be scared!

Fermenting foods may seem daunting, but we’re here to show you just how easy it can be! Sauerkraut is a favorite in our house, here’s our recipe in 5 easy steps!

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1. chop the cabbage
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2. salt the cabbage
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3. squish the cabbage
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4. pack the cabbage

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5. practice patience…

That’s it! We salt to taste, but Sandor Katz recommends 3tbs per 5 pounds of cabbage. Depending on the weather, it may take a week if it’s warm, or longer in the winter. You’ll notice in step 4 we fold up an outer leaf to help hold all the pieces under the brine- there are special weights available, but this works for us!

We wish you the best of luck on your fermenting journey- please let us know how it goes, and if you added anything to the recipe! xo

Legacy

MMullin

There’s something about Sunday mornings in the kitchen.

Coffee’s starting to kick in, sun’s beginning to shine through the window, tummy’s starting to rumble. Why make a quick breakfast, when an entire quiche will leave you with leftovers for the week? Ray Charles or Ella Fitzgerald on the radio, everybody’s grooving- the oven’s already on, so why not make some muffins, or bread? And since you’re waiting, make some grains for dinner another night. Get out the big cutting board, and suddenly you’re chopping to the beat. Everything’s prepped, now, so toss it in the dutch oven, and simmer a soup for the rest of the day. All sorts of experiments and tastings to be had- this is how I give thanks.

Since I don’t go to church anymore, so this will be the legacy I leave them- Sunday morning blues… xo

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