Ogórki Kiszone inspired by The Pickle Recipe and the Weekly Menu #FoodnFlix

These Polish Dills are fermented rather than pickled.  Pickling means putting food into an acidic brine.  Fermenting gives you that sour flavor without any added acid.  You simply place the food into a brine with some spices and let it work it's magic.

This is the method used to make the pickles in our FoodnFlix selection this month........

Blaukraut #FarmersMarketWeek

Fermenting is a great way to preserve some of the fresh bounty at the Farmer's Markets this time of year.  I made up a batch of this Blaukraut using red cabbage, onion and apple.

After about 10 days it was ready to be served alongside grilled Bratwurst.  The second jar will be great this winter, put into the crockpot with sausage for a one pot meal.