We eat A LOT of sauerkraut at our place. A huge spoonful with most meals adds up fast - almost 1 quart jar every couple of weeks. Anjali likes our Plain Kraut best but we like to mix it up, get creative and experiment with different flavour combinations. 

This variation is my absolute favourite. I first came across Curtido - an El Salvadorian ferment, in the book Nourishing Traditions 2 years ago and have been hooked on it since! It's super punchy and is the perfect way to add extra flavour to your meals. We have adapted the original recipe to our liking. 

Crunchy Dill Pickles

These pickles are super easy, tangy, crunchy and delicious. They were one of Anjali's first foods and she absolutely loves them - hence her nickname 'Jali pickle'. They taste great on sourdough or just by themselves. The dill makes them and really gives it that 'pickle' flavour but if you don't have dill use any fresh herbs you have on hand.

In the video below we show you how to make them. We filmed this late last year with our lovely friends the Organic Sisters. Check out how small Anjali is. She managed to sleep through the whole thing (ahh how times have changed!).