Hello Reader,

Every time I open my fridge to grab a jar of sauerkraut, I resist taking out my jar of Dilly Delight Sauerkraut. I can't bring myself to finish the jar. It is so, so delicious.

Dill was the first ingredient I ever used to flavor my sauerkraut. That was over 20 years ago when I was filling my Harsch water-sealed crock.

On each 🌝 full moon, I would purchase seven heads of cabbage, slice half a head, sprinkle in a tablespoon each of dried dill and salt, mix, pound, and then repeat.

No weighing then, and mixed results using Celtic sea salt.

This last batch was made as I was refining the recipes for my newly updated book, Mouthwatering Sauerkraut [+ Kimchi]. Two things made this batch extra special:

1️⃣ I used a triple-blade wooden cabbage shredder to slice the cabbage into long, lengthwise slices (as discussed in last week's email).

2️⃣ The dried dill I used was incredibly fresh—what a difference that made!

In my guide, Which Vegetables and Seasonings Should I Use to Make Sauerkraut?, I talk about the importance of using fresh ingredients—but I don’t always follow my own advice! 😆
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The most affordable way to keep your spices fresh is to find a local natural foods store where you can buy spices in bulk.

If you’re feeling inspired, give my Dill Sauerkraut Recipe—Simple! a try!

Have You Preordered Your Copy Yet?

Mouthwatering Sauerkraut [+ Kimchi] is packed with step-by-step guidance, essential fermentation tips, and 12 brand-new kimchi recipes. If you love sauerkraut—or want to perfect your fermenting game—this book is for you!

Preorder now → Mouthwatering Sauerkraut (Affiliate Link)

Plus, it’s now available from independent bookstores and for international buyers outside the U.S. and Canada! Check out the options HERE.

✍️ And, signed author copies are now available for U.S. ($35 USD, includes shipping) and Canadian ($45 CAD, includes shipping) buyers!

​Mouthwatering Sauerkraut (Affiliate Link)

I can’t wait for you to dive into these recipes and ferment with me!

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Sourdough Duffy Start Baking Perfect Sourdough Join 13,031+ bakers of all experience levels. In this newsletter, you will find recipes, guides, tips and tricks on how you can make bakery-quality bread and master those tricky doughs at home. I'm Matthew, a full-time baking professor and I'm excited to share all that I've learned in my 20 years as a professional chef.