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Frontier Co-Op Organic Thyme Leaf Fancy Grade French Type -- 0.63 oz


Frontier Co-Op Organic Thyme Leaf Fancy Grade French Type
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Frontier Co-Op Organic Thyme Leaf Fancy Grade French Type -- 0.63 oz

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Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Organic Thyme Leaf Fancy Grade French Type Description

  • Non-GMO Project Verified
  • Kosher
  • Non-ETO
  • Non-Irradiated

A crucial ingredient in Mediterranean cooking, popular in soups and sauces. Thyme blends well with many other herbs, enhancing rather than overpowering other flavors. Use this herb to add warmth and pungency to marinades, stuffings, vegetables, stews and cheese dishes. Frontier Co-op Organic Whole Thyme Leaf is Fancy Grade, kosher certified and non-irradiated.

 

Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.


Directions

 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Simple Homemade Sauerkraut

  There’s something about sauerkraut that seems so complex. But here’s a recipe that proves this fermented food is far less complicated than you think. Actually, this 15-minute process involves minimal effort. Chop up your favorite cabbage variety, add sea salt and massage with your fingers. Let it ferment in a closed jar for a few days for a tangy, probiotic-rich surprise. Jazz up your creation by adding caraway seeds and herbs like we did below. Enjoy it as a side dish, sandwich topping or right out of the jar! Sauerkraut Recipe Shown in Glass Jar With Lid On a White Cloth Atop a Wooden Table Next to a Spoonful of Caraway Seeds

Simple Homemade Sauerkraut

  • 1 head cabbage (thinly sliced)
  • 3 Tbsp. sea salt
  • 1 Tbsp. caraway seeds
  • 1 Tbsp. thyme
  1. In bowl, add cabbage and salt. Use fingers to massage cabbage with salt about 10 minutes. You’ll begin to see liquid being produced – this is the brine.
  2. Let cabbage sit 30 minutes and then massage again to release more liquid. There should be enough liquid to fully cover cabbage when it is pressed down. If there is not enough liquid, leave for another 2 hours and massage again. If there’s still not enough brine to cover cabbage at least 1/2-inch over top of cabbage, add some water.
  3. After brine is high enough, to bowl, mix in caraway seeds and thyme.
  4. Spoon cabbage and brine into mason jar or jars, pressing down to get rid of air bubbles and to push cabbage below brine level. Close jars with lids. Set jars on counter at room temperature for 4-6 days. Cabbage will be sour when ready. (Note: Taste sauerkraut every day after the first few days until it reaches the desired softer texture and level of tanginess. During fermentation process, make sure cabbage is always submerged in liquid to prevent mold. Open jars every day to release air pressure and press down cabbage.)
  5. Store in fridge up to 6 months and enjoy with salads, eggs, soups and more.

Grab the spices you see in this recipe!

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