Plus a vibrant, color-changing pickle brine
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We often put herbs in our sauerkraut, but why not flowers? Why not explore the flavor and texture opportunities they provide as well?
There are some good rules of thumb I’ve found to guide me in making delicious flowerkrauts (I also think they’re just beautiful to have adorning your shelves. I mean seriously, look at them!), particularly when thinking about using dried versus fresh, and how to layer flavors with flowers and teas.
Here is how I approach making flower krauts with fresh and dried flowers, along with my favorite add-ins for inspiration, plus color-changing flowerkraut (or just plain ol’ pickle brine!) and all the ways I plan to use that colorful brine in my kitchen and crafts.
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