If you believe one thing I’ve ever told you, let it be this: You should totally make some sauerkraut. Even if you’re not the world’s biggest fan of sauerkraut (my love of sauerkraut was small and limited to its important role in tempeh reuben sandwiches), it might turn out that you totally love homemade sauerkraut.
And it’s easier than you might think, especially if you follow this recipe from the Kitchn. One awesome benefit of making your own sauerkraut is that you can let it ferment for as long or short a time as you like. I let mine go for four days, so it ended up being crispier and a little less intense than store-bought sauerkraut.
Next up: kombucha! I think. And another batch of homebrew!
Also, here are two random food ideas:
- Tempeh reuben pizza on rye crust! Of course I googled this and it’s already been done, but who cares it’s so great.
- Next time you’re making chocolate ice cream, add about a cup of smallish pretzels when the ice cream is almost done churning. (You might want to decrease everything else just a bit so your ice cream maker doesn’t overflow like mine did the other day — oops.) So good!