I saw an ad for garlic-dill sauerkraut and thought that might be fun (I always do jalapeno sauerkraut and I thought it might be good to get out of the rut).

I made a 1-qt batch with 1 med. head of cabbage, 1 T salt, 1 cap probiotics, and then I added about 2 T ground fresh garlic, and about 2 T dried dill.

This is a 3-day recipe, so tonight I opened it. By me, it’s a bit on the salty side – that might be because of the garlic.  I would do this again with fresh dill, fresh garlic, jalapeno, and 1 t sea salt.  (see me running off to Fairway tomorrow!)

Still, it isn’t all that bad, actually. .I think this would mix well with just about any vegetable mix I decide on. It would mix in well with most cashew pates I come up with. It would be a good fermenter for a cheeze.

My non-raw Japanese room-mate likes it — that’s always a plus. I mean, if you can feed the food to someone who normally eats very different food from what you eat, and then that person is not in the least bit interested in raw food either, well, it just might be a good recipe to publish– yes?

Meanwhile, I think I am going to make a “kimchi-ish” sauerkraut next — red pepper flakes, garlic, and I don’t know what else. Have to look at some kimchi recipes.


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