Sauerkraut or fermented cabbage, is widely popular in Germany. Think bread, sausages, and beer, and you’ll find sauerkraut as the best pairing to go with these German staples. Contrary to popular belief though, sour cabbage is not an original recipe by the Germans. In fact, it was the Chinese who first fermented cabbage in rice wine some 2000 years ago. It wasn’t until the 16th century when Europeans adopted the recipe using water and salt. During winter, people fermented barrels and barrels of unshredded cabbage, then served it as is or as a side dish to meat. From then on, it became a tradition. (more…)
Honey is best eaten in its raw, natural form. Simple sauces, dips, and dressings flavoured with honey will make the most of its unique flavour and health benefits. So we’re sharing five easy honey recipes you can enjoy for breakfast, lunch, or dinner. They’re easy to whip up and require no cooking at all!
Like any homegrown fruit or vegetable, herbs are at their best when they are freshly picked from the garden. Growing your own herbs not only gives you a sense of fulfillment but also, more important, helps you reduce food cost. But when you have too many herbs on hand and just want to save them for later, what are the ways to keep them from spoiling too quickly?