Photos from our Sauerkraut making

Thanks to our guest host, Dianne Ruddle, for teaching us on what amazing foods/drinks we can ferment. Here are a few photos from Saturday’s fermentation event.


A few recipes using sauerkraut as the main ingredient!
Recipes provided by:  Joni Sare, NE, Chef |
​Sauerkraut Savory Pancakes​

​1/2 cup acorn flour​
​1 tsp smoked paprika
1 egg
1/2 cup sauerkraut
1/2 cup dairy kefir​
​1) ​
​the flour and paprika, break up any clumps.
2) Add the rest of the ingredients, mix well.
3) Spoon mixture into heated skillet on medium heat and cook both sides until toasted and cooked through, about 2 minutes each side.
4) Top with yogurt, applesauce, or nut cheese. Or serve with a hearty stew.
Sweet and Sour Smoothie w/sauerkraut
1 handful kale leaves, torn to bite-size pieces, thick stems removed is optional
1 handful lettuce, torn to bite-size pieces
1 rib rhubard, sliced to 1-inch lengths
1 green bell pepper, sliced to bite-size pieces, seeds removed
1 orange, peeled and seed removed
1 apple, core removed
1 Tbls walnut oil
2 cups ice
1 cup water
Nut cheese w/dairy kefir
1 cup raw almonds (best soaked overnight, drain and remove skins)
2 cups dairy kefir
1) Mix well in high speed blender (Vitamix or Blendtec) until creamy.
2) Let sit, covered with cheesecloth at room temperature, for up to 3 days then refrigerate up to 2 weeks (or more).

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