A big crock of pink sauerkraut is sitting on my counter patiently fermenting. I know that it is delicious enough as a stand alone filling for perogies. Homemade perogies are very easy to make and taste way better than store bought. Absolutely no comparison even the first time you make them. The filling, sauerkraut only, is already made. Do not be nervous about making the pierogi (or pasta) dough. It's not French pastry. You can't over handle the dough. If I can make them, anyone can!
Have you ever tasted bread made with a natural starter? Real sourdough bread or pancakes made with a sourdough starter? If you have you will agree that yeasted, baking powdered or baking soda-ed counterparts are pale, city cousins.
Sourdough breads, pancakes, pita bread, breadsticks, cakes and batters are full of friendly bacteria that break down difficult to digest gluten into more easily absorbed nutrients and add B vitamins. Until only 130 years ago, all bread was made with natural leaven. Any batter can be made using a sourdough starter.
In spite of what I said in my Bread Back blog post, if you are going to eat bread, make it sourdough bread. Better still steamed sourdough bread.
Click through below to where I describe how to create your own sourdough starter so that you can try out future sourdough recipes. I am also providing a recipe for the simplest sourdough creation of all time--the pancake! No need to use baking powder or baking soda.
I tasted kimchi at a local japanese restaurant many years ago. It was love at first bite--that wonderful melding of sour, sweet, pungent and salty. When I discovered that fermented anchovies and shrimp plus sugar are often included in the usual preparation of kimchi I started to make my own. Use the kimchi recipe below as a basic recipe. It has worked for me from the very first time but feel free to make any additions, deletions or changes to the vegetables you use. You can adjust the ratio of ginger, garlic, hot pepper and onion or make any optional. I use more ginger than garlic and less hot pepper than onion. Over time your kimchi will start to develop its own unique taste. If you are making regular batches you can use some or all of the what is remaining from the previous batch to make delicious kimchi soup (recipe follows).