We discovered this recipe on New Year's Day, when we had just gotten home from a week visiting family. We were very tired of fatty, greasy foods (and eating in general, frankly), but knew we needed a healthy dinner. We came home to a sad carrot and cabbage in the bottom of our fridge, and transformed them into this salad! It was such a refreshing delight.
In German, sauerkraut means "sour cabbage." It's an easy introduction to lacto-fermentation.
CSA member Suzie shared this with us and says it's great with almost any veggie from your box, even kale!
A great appetizer or salad topping from one of our favorite cookbook authors.
Photo by Rarnie McCudden on Pexels.com About Radishes are crunchy and slightly spicy. They can be pink, red, purple, black, or white. Both the roots and the greens are edible. Storage Separate the roots from the greens by cutting about half an inch above the bulb. Store both in an unsealed bag in the fridge. … Continue reading Radish
Teriyaki vegetables at lightning speed!