About eight months ago, we got into a conversation with creativeloafer352 on Instagram about using pineapple in sauerkraut and she mentioned a Yule kraut she’d made using an exotic list of ingredients:
I’ve actually done the pineapple! I made an awesome Yule kraut with oranges, cranberries, pineapple, apple, cabbage, cinnamon, and star anise. I’m very impressed with how it turned out. It’s sweet and sour.
With the holidays just weeks away, we decided to take our own stab at Yule kraut, incorporating pineapple, cranberries, lemon, orange, two kinds of ginger, allspice, nutmeg and clove.
I love apples. In the fall when we can get them fresh from the farmers market, I eat them everyday. But eventually apple season moves on, and it’s up to our homemade apple butter to keep that fall flavor around a few more weeks. With the right tools, it’s not hard to make, and by preparing it ourselves we can have it just the way we like: neither too sweet, nor too spiced. (more…)
This was our second time making lemon rosemary sauerkraut. The first batch worked out so well, we stuck with our original recipe. Our favorite discovery about this flavored sauerkraut is that it makes the best sauerkraut ceaser salad dressing – just mix with a little sour cream and mayonnaise then puree with an immersion blender – it’s phenomenal with hearty salad greens like kale or spinach.