This chicken is so good it’s as if Jesus cried tears of joy and all the love in the world, mixed the tears in with the rub and served it to you on a platter of gold touched by King Midas himself. You’re welcome.
I impulse bought a half chicken at the farmers market. I know, an impulse buy for most people is a new watch or shoes, but not this girl. It’s a free range, bug-eating chicken #dietitian problems.
At first, I didn’t know what to put on it. So I decided to put everything on it. The result was magical. Try it for yourself.
Xo
Pearl
Garlic Cumin Sauerkraut
Ingredients
- ½ head cabbage, core removed and finely shredded
- 2 cloves garlic, minced
- 1 T salt
- 1 T cumin
- ½ tsp coarse ground black pepper
- ½ cup lukewarm water
Instructions
- Add cabbage, garlic, salt, cumin, and pepper to a large bowl
- Using your hands, squeeze the cabbage and spices together and continue to mix until the cabbage becomes limp
- Transfer cabbage and juices from bowl to a mason jar and pack as tightly as you can
- Add water to jar (if necessary) to ensure all cabbage is below the water line
- Cover loosely (I used a paper towel and a rubber band)
- Keep the kraut in a cool dark place like your pantry for 7-10 days
- After fermentation process is completed refrigerate and serve cold