Canning, DIY, Fermenting, Food, Uncategorized

The Gift of Sauerkraut

I don’t know if I took a moment to brag at all, but I must have been a good girl for 2019 because I got some pretty awesome gifts. One of which was a fermentation pot.  While some of you may crinkle your nose at the thought of anything fermented… you’ll find me over here doing a little dance dreaming of all the fermented goodies I’m about to hunker down and make.

Since it had been about six years since I had made sauerkraut I started off with a basic, I mean basic, sauerkraut recipe for my first batch. Cabbage and salt.  Let me tell you, while simple, this batch was a-bubble-ing during the fermentation process! Whoo! Think of all those probiotics!

I’ve already started my second batch, which will be appropriately named “The Zesty German.” The Zesty German contains cabbage, caraway seeds, red chili flakes, and garlic… lots and lots of garlic.  In fact, my kitchen smells of sweet fermenting garlic and I can’t help but giggle with giddiness every time I open that particular cabinet.

I’m already planning my next batch that will contain purple cabbage and beets! Stay tuned for recipes in the next sauerkraut blog!

DIY, Food, Recipes

Roasted Red Carrots & Onions

Ok, so my last post was “I’m not doing any resolutions this year” but that doesn’t mean I’m not eating healthy over here! I thought it was time to share a delightful, healthy, and easy recipe for you to try this New Year. I will keep my intro short as I am coming to find, reading a thesis in order to get to a recipe is…. Annoying! 

Roasted Red Carrots & Onions

  • 1 bunch JBG red carrots, cut lengthwise 
  • 1 red onion, sliced 
  • 1 tablespoon of oil (I use avocado oil, but olive oil works)
  • 3 tablespoons balsamic vinegar (2 to roast, 1 after)
  • Salt pepper to taste
  • 2 tablespoons JBG parsley, minced
  • Pomegranate seeds for garnish, optional
  1. Preheat oven at 425ºF
  2. Toss carrots, onions, oil, and 2 tablespoons of balsamic vinegar in a baking sheet
  3. Place in the oven to roast for 20-30 minutes or until onions began to caramelize, mark sure to toss halfway through 
  4. Remove from the oven and drizzle with the remaining tablespoon of balsamic vinegar
  5. Garnish with parsley and pomegranate seeds
  6. Enjoy!

Note: I highly recommend using a high-quality balsamic vinegar.  It makes all the difference in the world as far as flavor. 

If you want to try more delicious recipes, go ahead and check out my cookbook