Spring cabbage will be in season before we know it and that means it will be time to make sauerkraut! Of course, you can always go to the store and buy a head of cabbage or a bag of shredded at any time of the year. However, nothing beats eating seasonally for the best flavor. There are vegetable fermentation crocks on the market if you are looking to make a larger batch, but I have fallen in love with the SUPER EASY method of making single batches in mason jars!
Having lived in Northeast Ohio for several years now, I decided that it was darn time I jumped on the pierogi bandwagon! Honestly, before moving up here, I didn't know a thing about these little dumpling darlings. A traditional Cleveland pierogi is simply a dumpling stuffed with potato and cheese or sauerkraut. I mean, what's not to love there?!