Basic Sauerkraut

The crock I used is a European style fermenting crock. There are other methods found on You tube which can be used. I only have experience with the European style crock with water seal lid.

The crock can be found online on Amazon and through this link:


Basic Sauerkraut for 5liter crock

5 lbs shredded cabbage, removed larger outer leaves and set aside.

3 tablespoons sea salt

a mixture equivalent to 2 teaspoons of


caraway seed

celery seed

1 tablespoon juniper berries or whole peppercorns

4 oz. buttermilk

Toss the shredded cabbage, salt and seasonings together in a large bowl. Add to the crock. Using very clean hands , a potato masher or sauerkraut stomper, which I recommend: stomp and smash down the cabbage mixture , packing tight in the crock. Leave at least 1/5  head space in crock as the carbon dioxide produced in the fermentation process needs room .

Continue to stomp cabbage mixture until juices are released . Ideally you want enough juices from cabbage to cover the top of the packed mixture.

Make sure mixture is firmly packed.

Once the mixture has produced all the liquid it can, add the buttermilk. Sometimes the cabbage does not create enough juice. In that case make a brine of  salt water the strength of sea water, boil it allow to cool before adding to cabbage mixture.

Place the reserved large cabbage leaves that were removed prior to shredding over the top of the cabbage mixture. Put the weight stone, which in my case came with the crock on top of the whole cabbage leaves. Press down firmly so that the liquid covers the stones at least 1-2 inches. Add cooled brine water to compensate ,if need be.

Place the lid on top of crock and fill basin with water. This creates the air tight seal needed to begin the fermentation process. Set the crock in a cool place out of the way undisturbed for anywhere between 2-6 weeks or longer. Do not open the lid during this time. With the crock I used , you do have to add water to basin as evaporation occurs to maintain airtight seal. The time spent fermenting depends on your taste preference. It’s something you must experiment with.


After the desired fermenting time has elapsed, remove lid.

There may be a whitish scum floating on top. Don’t be concerned. It’s perfecting normal yeast formation. Carefully using a spoon , spoon it out and discard.

You may not get all of the yeast scum, that’s okay. It won’t hurt you.

Remove the weights and large cabbage leaves from the top.

Begin placing you sauerkraut in sterilized jars that seal air tight. Top off each filled jar with the liquid in crock. Make sure the sauerkraut is covered with the liquid and seal jars.

You could seal jars in a water bath and store on shelf. I did not do this however I store mine straight into the refrigerator. It will last up to 6 months in the refrigerator providing its in a air tight container and the juice is over the top of the sauerkraut.



Making sauerkraut, week one.

Making homemade sauerkraut. It takes 6-8 weeks to ferment. Mine is currently on week one. It’s talking to me by making bubbling sounds. That’s supposed to be a good thing. It means it’s doing it’s fermenting magic.


Pulled Pork BBQ Pizza

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Pulled Pork BBQ Pizza

Beer Pizza Crust:

1 cup beer

1 tsp. salt

2 teaspoons sugar

3 1/4 cups bread flour

1 1/2 teaspoons instant yeast


About 2 cups BBQ pulled pork with BBQ sauce added to taste

about 1 1/2 cups favorite BBQ sauce

1 1/2 cups grated mozzarella

Cole slaw:

one 1lb. bag shredded cabbage mix of red, green cabbage and carrots

1 bunch green onions, sliced

1 red bell bell pepper , diced

3/4 cup mayonaise

2 tablespoons sugar

1 1/2 tablespoon apple cider vinegar

2 teaspoons black pepper

1 1/2 teaspoon chipotle mustard or your favorite

1/2 teaspoon salt


Add all the ingredients to the bowl of a stand mixer and blend with dough hook attachment until smooth. Place in a oiled bowl , cover and allow to rise until doubled. Form into a thin round pizza crust.

This crust can also be made in a bread machine on the dough setting , placing ingredients in the order as stated with the machine.

Preheat oven to 375 degrees. Preheat with pizza stone if using one.

Spread 3/4 of the BBQ sauce over the rolled out crust. Sprinkle half the cheese evenly over the crust. Evenly scatter the pulled pork and drizzle the remaining BBQ sauce over the pork.  Sprinkle remaining cheese and bake. Bake until topping are hot and bubbling and crust in golden and done; about 20 minutes.

Meanwhile make the Cole slaw. Combine all the ingredients and toss well to combine.

When pizza is cooked, add the some of the Cole slaw on top. Use the extra as a side dish.


Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce

Peirogi’s with Cabbage, Cheese, Bacon and Roasted Garlic in a Brown Butter Sauce


1 small head of cabbage, chopped in food processor using metal blade

1 onion , diced

1 head roasted garlic

1 lb. bacon, diced

1 lb. russet potatoes, peeled and cooked in salted water

1 -8oz. cream cheese, room temp

Salt and pepper , to taste

Fry diced bacon until crispy. Remove to paper towel lined plate and set aside. In same pan bacon was cooked in saute onions until translucent in the bacon fat. Remove onions and place them with bacon. Add chopped cabbage and saute until tender. Add the onions and bacon back to the pan with the cabbage. Mash cooked potatoes with the roasted garlic and cream cheese until smooth. Stir into cabbage -bacon mixture until well combined. Salt and pepper to taste. Set aside to cool . Meanwhile make the dough.

Pierogi dough

1 egg , slightly beaten

1 cup milk

1 cup water 3 tablespoons sour cream

5 cups flour plus more until the desired texture in achieved.

In a bowl of a food processor fitted with a metal blade, place 5 cups flour. In a bowl whisk to combine the remaining ingredients until well blended. Slowly pour the wet ingredients into the processor and pulse until the mixture begins to form a ball. At this point more flour may be needed. Add just enough flour so that the dough is not too sticky. Remove from bowl and knead slightly until a smooth dough is achieved. Divide dough into four pieces. Roll dough out to 1/16 of an inch and cut into 3-4 inch round circles using a round cookie cutter. Fill each round with about 2 tablespoons cooled filling, fold over and pinch together dough edges to seal. Place on towel dusted with corn meal as you finish the rest of the pierogi’s. If there’s extra filling , it can be frozen for another time.

Bring a pot of salted water to boil. Add a few pierogi to the boiling water. They are finished cooking when they float to the top. Remove with slotted spoon and place on serving plate. Top with browned butter and garnish with scallions. Cooked pierogi’s can also be fried crispy as well.

Penne with Cabbage Sauce



4 tablespoon butter

5 oz. pancetta, diced

4 tomatoes, sliced in half roasted with olive oil  and salt and pepper, to taste

1 onion, diced

1 head roasted garlic

1 leek, sliced, white part only

1 tablespoon parsley, chopped

1/4 tsp fresh rosemary chopped

1/2 tsp. black pepper

1/2 cup beef stock

1 head Napa cabbage, diced

1/2 cup grated parmesan cheese

2 lbs. penne

Begin roasting the tomatoes at 425 degrees . Place the tomatoes on a sheet pan and drizzle with olive oil, salt and pepper , to taste. Roast until tomatoes are caramelized. Remove from oven and set aside.

In a large pan, brown the diced pancetta until crispy. Add the onion and leek and saute until translucent and fragrant. Stir in the roasted tomatoes, beef stock, roasted garlic, parsley, rosemary and cabbage. Bring to boil and simmer covered for 45 minutes on low. Meanwhile, begin to cook penne pasta to al dente. Drain and toss into sauce. Stir in half the grated parmesan and toss to combine. To serve, sprinkle remaining parmesan over the top

Corned Beef and Cabbage Soup


2 tablespoons butter

1 large onion, diced

3 stalks celery, diced

2 cloves garlic, minced

2 quarts chicken stock

3 carrots, peeled and diced

1/2 a small head of cabbage, chopped

1/2 lb. red potatoes, diced into 1/2 inch cubes

1 bay leaf

1 tablespoon parsley

1/2 tsp. dried Thyme

1/4 tsp. black pepper

2 1/2 cup diced cooked corned beef

1(14.5 oz.) can diced tomatoes

salt; to taste

In a heavy bottomed pot add the butter and onion. Cook until onions are softened. Add the carrots, celery, garlic, potatoes, thyme, pepper, tomatoes and stock. Bring to boil and allow to simmer until vegetables are just tender. Add the chopped cabbage and corned beef. Continue to cook until cabbage is tender; stir in parsley.

Sandy Rose Miller’s German Taco’s are so awesome you just have to try them. You won’t be able to stop eating them. They are that good!



Corned beef cooked with or without the seasoning

Shredded Cabbage

Green salsa

Monterey Jack cheese

Corn tortillas, fried into taco shells

Fry the corn tortillas into taco shells and drain on paper towels. Cook corned beef with or without the seasoning.  Shred the meat. Assemble the taco’s with shredded meat, cabbage , cheese and green sauce. That’s it!!

Grilled Beef Tacos are a quick, refreshing, budget friendly meal.

Grilled Beef TacosImage


2 tablespoons chopped cilantro

1/4 cup red onion, small dice

4 ripe Roma tomatoes, seeded and diced

2 jalapenos, seeded and  small dice

3 tablespoons lime juice

1 tsp. salt

1/2 tsp. black pepper


2 avocados, pitted, peeled and diced

2 tomatoes, seeded and diced

1/4 cup chopped cilantro

6 green onions, sliced

1/4 head cabbage, shredded

1 1/2 lbs. skirt steak

salt and pepper; to taste

2 cloves garlic , minced

2 tablespoon olive oil

juice from 1 lime

12 large corn tortillas

Combine all ingredients for the salsa and set aside.

Just before you grill, prepare the tortillas. Dip the tortillas in water and grill 30 seconds on each side . Wrap in a damp towel until ready to make tacos.

Season the steaks with salt and pepper. Rub in the garlic and olive oil. Drizzle on the lime juice. Grill over high heat or hot coals until evenly seared , about 2 minutes per side. Remove and allow to rest before thinly slicing against the grain.