Sauerkraut with pickled cranberries. Seriously, this is amazing.
I declared the sauerkraut done about a week or so ago and have picked at it sporadically ever since. It’s very tasty, but also very salty, so it’s been a “in small doses” kind of thing so far. Today I wanted some, but knew I wanted to cut it with something sweet, and we’re all out of apples! The solution? That jar of pickled cranberries that’s been languishing in the fridge for a month. Another tasty snack, but only in small doses.
Look how beautiful! The pickled cranberries came from a recipe at Serious Eats by Marisa McClellan of Food in Jars.