Root: Historic Food for the Modern World

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Flowerkraut, tea sauerkrauts and floral pickles: A primer

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Flowerkraut, tea sauerkrauts and floral pickles: A primer

Plus a vibrant, color-changing pickle brine

Julia Skinner
Jun 23, 2023
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Flowerkraut, tea sauerkrauts and floral pickles: A primer

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Before we dive in, a special gift for Atlanta (and nearby) subscribers!

I’m hosting a Pickle Party at Atlanta Utility Works on July 9th: bring a jar (or more) plus your favorite summer produce, and I’ll teach you how I preserve the bounty into ferments, quick pickles and more.

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flowerkrauts: garden flowers on the left (including mugwort, agastache, lavender); blue butterfly pea flower on the right

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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