In case you missed it, the Brooklyn Food Conference was 
a raging success. With thousands of attendees (many arriving by bicycle) and hundreds of workshops, there was more than something for everyone. Whether you were interested in food justice, health and nutrition, food and culture, a multitude of methods of agriculture, the environment, school food issues, cooking demos, and so on, if it had to do with food, it was there. And it was hard to choose!
Much gratitude, then, to those folks who chose to come to The Power of Sour workshop to learn about fermenting sauerkraut. Say it with me, fellow fermenters! Why do we do it? Preservation, Health and Flavor! Our discussion was lively and full of great comments and questions. 
Have any of YOU made Sweet Potato Fly??
The rockstar kraut starters made a variety of flavors of kraut – 
curry inspired with tumeric and dried chilies, classic flavors of caraway and fennel and even some dill. The Crock & Jar samples were a hit, especially our new seasonal flavor, Sunchoke Ramp Kraut. And I was glad to hear that after tasting the Crock & Jar kraut samples, at least one person who didn’t think she did, “found out I really like it!”
Another kraut convert. Go tangy probiotic flavor!
{ 2 comments… read them below or add one }
I have been in LOVE with pickled red onnois for about 2 years. I started putting them on my breakfast sandwich each morning (one egg, 3 slices of prosciutto, one quarter of an avocado, pickled red onnois, and about 1/2 tbs of light mayo on a hoagie roll).Anywho, I pickle a bit differently. Here is my recipe:1/2 red onion (thinly sliced)1/2 cup red wine vinegar1/2 cup water1/2 tsp kosher salt2 tsp honey1 bay leaf10 black peppercornsPlace the vinegar, water, and salt in a pot and bring to a simmer, then stir in the honey (the hot liquid helps the salt and honey dissolve better). Place onnois, bay leaf, and peppercorns in a clean jar and pour the still hot liquid over them. Shake well and leave on the counter for 1 hour to cool, then refrigerate for 24 hours.The hot liquid helps to soften the onion a bit, but it still retains it’s crunchy bite. I’m not saying this method is better or worse; it’s just the way I like them.
Thanks for sharing your recipe Jury. It sounds delicious. If you want to try a twist on straight red onions, check out the Pickled Radishes with Red Onions recipe in my One For the Season column in Sweet Paul magazine online. And thanks for reading!