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Home » Recipes

My Favorite and Most Useful Small Kitchen Appliances

With so many small kitchen appliances on the market, it can be overwhelming to decide which ones are the most useful and will make your life in the kitchen easier, better and more enjoyable, not just take up space in your kitchen.

In this post and video, I share the ones that are my most favorite and that I find most useful in my kitchen.

In the modern kitchen, small kitchen appliances play a big role. There are so many options available - mixers, juicers, blenders, slow cookers, multi cookers, pressure cookers, rice cookers, and so much more.

For most of my life, I have had very limited storage space in my kitchen, so it was really important for me to invest in the ones that I could get the most use of. If an appliance only did one or just a few things, it had to be something we used all the time, like the coffee maker.

[Read more...]

Chocolate Ricotta Cheesecake

This Chocolate Ricotta Cheesecake is tender, velvety and so chocolatey. Using ricotta for the cheesecake makes it so much softer and more luscious than using just cream cheese.

The chocolate sour cream topping and the fresh raspberries make it extra special and even more delicious. It's looks so elegant and sophisticated, but is really easy to make.

Chocolate Ricotta Cheesecake-18When I'm rarely but suddenly attacked by a chocolate craving, sometimes there's nothing to do but give in. Since cheesecake is my vice, a decadent, creamy Chocolate Cheesecake was the way I decided to go. My cheesecake of choice is a soft and tender sort, so I prefer to add some ricotta cheese to it.

Even though I'm in the mood for baking now and then, it's nice to have options for a cake that takes hardly any effort. You know what? This is probably the easiest cheesecake in the world. You don't even need to use any electrical appliances and will have just a few dishes to deal with. Even though this is a Chocolate Cheesecake, there is no finicky chocolate to deal with. That's right. I have a confession to make. Sometimes I'm too lazy to melt chocolate, so in this case, I'm using cocoa powder. I can promise you that it tastes just as chocolaty and delicious, even without it, and most of all, you can have it in the oven in 20 minutes. That's pretty great in my book.

Most importantly, the velvety and luscious chocolate cheesecake will have you whispering compliments to yourself with every bite. Most likely you already have most of these ingredients on hand, so you can whip this up anytime.  [Read more...]

How To Make Cream of Wheat Hot Cereal

One of the most popular hot breakfast porridges in the Slavic culture is mannaya kasha (Манная Каша), which is known as cream of wheat in English. This creamy cereal is a favorite with children but is enjoyed by many adults too.

Cream of wheat breakfast cereal;
a bowl of cream of wheat porridge

Ah, Cream of Wheat—what a nostalgic dish! I fondly remember enjoying it throughout my own childhood, and it was a popular easy breakfast option growing up in Belarus. If you love oatmeal or rice pudding for breakfast, this hot cereal is one more you can try.

Cream of Wheat has always been one of those classic first foods for babies, and it quickly turns into a favorite! My boys loved it when they were younger. Even though I don’t whip it up for them that often anymore, whenever I do, they still gobble it up. Sometimes, they even request it themselves—it’s just one of those comforting meals that never gets old!

There's something so comforting about its smooth, creamy texture. It’s like a warm hug in a bowl! A little melted butter and a sprinkle of sugar turn it into a delightful morning treat that keeps everyone coming back for more. Cream of Wheat is one of the easiest hot cereals to make, and I’m excited to share the recipe with you! It’s simple, comforting, and perfect for when you need to cook something up really fast.

[Read more...]

Banana Coffee Cake

This tender banana coffee cake has a pecan and cinnamon streusel topping that gives it extra flavor and crunch. It's an elevated version of banana muffins and banana bread and is the perfect treat to enjoy with a cup of coffee.

Banana Coffee Cake

This banana coffee cake is an example of frugality at it's finest. Not only are you salvaging leftover brown bananas, but you can make an extra portion and freeze it to enjoy another day when your cookie jar is empty.

Did you know that you can stock your freezer with baked goodies too? You certainly can. Many cookies, muffins and breads can be frozen. You can easily make a double batch of whatever you're baking and store one in the freezer.

The tender and crumbly coffee cake with distinct banana flavor is topped with crunchy pecans and a dusting of cinnamon. It's so good to enjoy with a cup of coffee or a glass of milk.

[Read more...]

Breaded Chicken Scampi Pasta

This Chicken Scampi Pasta dinner is really stunning with all the colorful vegetables - zucchini, peppers, onion, garlic, tomatoes and fresh herbs. The breaded chicken tenders are crunchy on the outside and really juicy and tender in the center.

Breaded Chicken Scampi Pasta with vegetables and a light cream and white wine sauce.

Chicken Scampi Pasta is a popular Italian dinner that you'll often find on restaurant menus. This homemade version is even more delicious! I often serve this when we have company for dinner and it always gets rave reviews.

The chicken is extra special because I use homemade seasoned breadcrumbs. They give an incredible crunchy texture to the chicken on the outside and the Parmesan cheese, fresh and dry herbs, garlic and onion powder really add so much flavor to the chicken. I often make these Breaded Chicken Tenders alone, because my whole family enjoys them so much.

I love how colorful this pasta dish is and it's just brimming with an abundance of vegetables - zucchini, bell pepper, onion and fresh tomatoes. The light and creamy sauce is really aromatic with chicken broth, garlic, white wine, Parmesan cheese and a splash of cream.

[Read more...]

New Potatoes and Peas

Creamy new potatoes with tender and sweet peas are the perfect side dish for just about anything. Sautéed onion, fresh dill and scallions give an additional boost of flavor and make this dish taste like spring and summer any time of year.

New baby potatoes are my favorite. They are so sweet, tender and just absolutely perfect. If you are lucky enough to have a garden or are able to find new potatoes with paper thin skin, there is nothing more delicious. My parents say they plant potatoes in their garden every year just for the joy of enjoying the new potatoes when they are tiny.

Sweet, tender peas in the spring are also incredibly delicious. If you don't have spring peas (they are really hard to find and only available for a really short period), frozen peas are the perfect solution. Peas are frozen at their peak of ripeness, so they are just right.

I knew putting new potatoes with tender peas would be a great combination and I was right. It's colorful, tastes so fresh and just like spring, even if you make this any other time of year. With tender onions, dill and green onions, this is the perfect side dish to serve with just about anything. I have been know to have a bowl of this all on its own as my dinner:).

[Read more...]

Avocado and Spinach Chicken Salad Wraps

A unique chicken salad that is so tasty and is served in a tortilla wrap with fresh spinach and avocado. The chicken salad is creamy and has lots of crisp and crunchy ingredients.

Avocado and Spinach Chicken Salad Wraps

Chicken salad is a convenient meal to have on hand for quick lunches, snacks, appetizers and it can even be a light dinner option. There are so many variations that you can make, and this one is my favorite.

With a few simple ingredients, it becomes transformed into something that is really delicious, satisfying and unique too.

[Read more...]

Strawberry Cucumber Limeade

This refreshing limeade is made with fresh strawberries, crisp cucumbers, tart limes and aromatic mint. It's the most perfect addition to any picnic, barbecue, or just a delicious drink to enjoy while enjoying the warm weather.

Fruit drinks in the summer are a must! There is nothing more refreshing than a cold glass of this Strawberry Cucumber Limeade. It's a creative twist on lemonade using strawberries, lime, mint and cucumbers - such a great combination of ingredients that complement each other so well. It's sweet, tart, minty and most of all, delicious.

You can adjust the amount of sweetness so that it's exactly how you like it. You can even use honey, agave syrup, stevia or any other sugar substitute of your choice. This limeade can be made in advance, which is very convenient for parties.

Cucumbers in a Drink?

If you've never tried adding cucumber to drinks, you are in for a pleasant surprise. Cucumbers pair really well with citrus and fruit to create a clean, crisp flavor to drinks. It's the ingredient that will have people wondering, Hmmm... what is that?

Of course, cucumbers are really juicy too, so they are perfect to use in beverages.

What Kind of Sweeteners Can Be Used?

If you would rather not use granulated sugar, you can use so many other alternatives, such as coconut sugar, stevia, honey, agave syrup or anything that you like to sweeten your drink. You can also use as much or as little sugar or other sweetener as you like.

Limes in Limeade - How Many Limes? How to Get the Most Juice Out of a Lime.

For the best possible flavor, use freshly squeezed lime juice, not bottled lime juice. In recipes like this one, where you use a significant amount of lime juice and it's such a prevalent ingredient, it will make a big difference in the taste.

To get 1 ½ cups of lime juice, it takes about 8 medium limes. When choosing limes at the store, it's been my experience that the limes that have a thinner skin are usually juicier than the ones with a thick rind. The lime should feel heavy for its size.

To get the most juice from the limes, store them at room temperature. Right before cutting the lime in half to juice it, place it on the counter and pressing firmly on it with your hand, roll it around on the counter, applying force on it with your hand while your are rolling it. This will burst the membranes inside the lime, so that when you cut it open, the juice will come out easier.

I use a citrus juicer to extract as much juice as possible from limes and lemons. It practically squeezes that lime dry, which I can't do as well when I just use my hands.

There is a lot of flavor in the lime peel, so use a vegetable peeler to get as many long strips to be added to the limeade. The peel has a lot of oils in it, which are really aromatic and will give the limeade a significant boost in flavor. Set a few aside to be added to the limeade later.

Making the Limeade

Place the strawberries, lime juice, lime peel, sliced cucumbers, sugar and mint in a large bowl.

Use a potato masher to mash everything together well. Everything should be fairly easy to mash together except the cucumbers, but that;s ok not to mash them up completely. You just want them to release as much flavor and juice as possible.

Mix until the sugar is dissolved.

You can also use a food processor or a blender. All that pressure will cause the sugar to dissolve.

Strain the mixture through a fine mesh sieve, pushing the fruit solids against the sides of the sieve, to get as much of the liquid out as you can. 

You can also pour in 1-2 cups of water to help the straining process. Discard the solids.

Pour in the rest of the water, mixing to combine. You can add more or less water, depending on how concentrated and/or sweet you want the drink to be.

Storing the Limeade

Keep the Strawberry Cucumber Limeade refrigerated. It will stay fresh for up to 3 days in the refrigerator.

Making the Limeade in Advance

One of the thing that I love about making homemade lemonade or limeade is that you can make a big batch and store it in the refrigerator. The longer it stands, the more flavorful it gets. I love the mint, lime and cucumber flavors mixed in with the berries. 

To save room, you can store the strained mixture in a mason jar before adding all of the water and then just add the water when you are serving it.

Place some mint, lime peel and cucumber slices in the strained juice in the mash jar, and they will add more flavor to the drink as they stand in the refrigerator.

Easy and Healthy Road Trip Snacks

If you're going on a road trip, snacks are an absolute must. With just a bit of planning, you can prep some easy and healthy snacks to bring along in the car that will make the experience more enjoyable.

Road trips have always been a part of my family DNA. I grew up traveling with my parents and siblings on a regular basis, exploring the exciting world around us. Ahhh… the memories this bring back. All 8 of us crammed into whatever car my parents happened to own at the time, annoying each other, laughing, singing, whining and listening to countless stories and music on cassette tapes - does anyone still remember those?

Now my husband and I continue the tradition, rolling through the country, with our two boys in their carseats behind us. 

[Read more...]

Amazon Prime Day Deals - My Recommendations

Amazon Prime has special deals for just 2 days for Amazon Prime shoppers and you can get some great bargains. If you don't have a membership, now may be the perfect time to get one:).

These are my top recommendations - all of these I have personally owned and used, in most cases, for years.  [Read more...]

Activities To Keep Toddlers Busy While You Cook

Getting things done in the kitchen is somewhat challenging when you have young children in the house. With 2 boys of my own, who are 2 and 4 at the time, I can certainly relate.

Their attention spans are short, they need a lot of attention and they still require a significant amount of hands-on care most of the time. They are always underfoot, once they learn to talk, they jabber nonstop and they like being right next to you all the time. [Read more...]

Creative Hostess Gift Ideas

Hostess gifts are such a nice gesture when you've been invited to someone's home or event. In the Slavic community, it is part of our culture to never show up empty handed.

The best hostess gifts are the ones that feel personalized and unique and here you will find a list of creative and thoughtful hostess gift ideas that will make your family or friends feel so appreciated.

There is absolutely nothing wrong with bringing something typical, like chocolate, and it's especially appropriate when you don't know someone very well. However, here you will find so many creative and out of the box gift ideas that will set you apart as the most thoughtful guest. [Read more...]

Potato Pancakes With Meat Filling

Potato Pancakes made with finely grated raw potatoes and onions are such a treat. They are golden and crisp on the outside and so tender they just melt in your mouth. They can be made with just potatoes and onions, but adding a meat filling takes this delicious comfort food to the next level. 

I confess; potato pancakes are my weakness. No matter how many different types of food that I cook and love, potato pancakes still remain my favorite. My Mom would make these on Saturday mornings, and I can still picture her standing next to the stove, making batch after batch as we all sat around the kitchen table, smacking our lips as we forked down the golden and crispy potato cakes. [Read more...]

Strawberry Mousse Cake

This Strawberry Mousse Cake is a showstopper. The fluffy sponge cake layers are brushed with a strawberry liqueur syrup and laced with a creamy and luscious strawberry mousse frosting in between the cake layers. 

Every bite of this cake is like a mouthful of summer. It is so light, tender and fluffy and the strawberry flavor really shines through. I've been wanting to make this cake for a while, so I was thrilled to find some strawberries at a local farmer's marker. As soon as I saw them from the corner of my eye, I pounced on them and they were in my cart lickety split.

Strawberries and cream are a popular treat for a good reason - they taste awesome together. I've shared the recipe to this Strawberry Mousse on my blog before, and it work's perfectly as a frosting to a simple but delightfully ideal sponge cake. This multilevel cake is stunning but most importantly, tastes divine. [Read more...]

Lemon Garlic Grilled Shrimp

The simplest recipe for really flavorful and juicy grilled shrimp. The lemon, garlic and fresh herbs are the perfect marinate to season the shrimp with just a few ingredients to give the biggest taste impact. 

Summertime means that the beaches, parks and backyards will be full of folks lounging in the sun and firing up the grill. My favorites are shishkebabs, burgers or grilled chicken.

There are times when I am in a seafood mood and especially want to indulge in something that feels tropical. I don't know why, but there is nothing that feels more tropical to me than grilled shrimp. On hot, summer days,  it's nice to have the option of cooking up something so glamorous and tasty that only takes a few minutes of prep and just a few minutes to cook. That's hard to beat.

If you cook them properly, the shrimp are juicy and plump and full of great flavor. Lemon, garlic and parsley are classic combinations, but they bring such depth and freshness to anything that they're added to. [Read more...]

Baked White Fish and Vegetables

The juiciest, most tender baked white fish with vegetables, using just about any firm white fish that you'd like - cod, tilapia, haddock, bass, catfish, grouper, etc. The fish is baked in between layers of onion, carrots, celery, peppers, tomatoes and fresh herbs. 

Baked White Fish With Vegetables, firm white fish baked in between layers of onion, celery, carrot, pepper and tomatoes.

The succulent and tender white fish is baked together with a great abundance of vegetables - onions, carrots, celery, bell pepper, tomatoes, garlic and fresh herbs. All the flavors meld together in one delicious dish. This will satisfy your cravings for something hearty, but still leave you feeling light and healthy.

[Read more...]

Barbecue Ribs

Tender, fall off the bone ribs with a caramelized barbecue sauce are so delicious any time of year, whether you're craving comfort food in the colder months, or having barbecues in the warmer months.

This is one of the easiest recipe to prepare the Barbecue ribs and I'm sharing many successful methods to cook them - baking the ribs in the oven, cooking them in the Instant Pot, slow cooker and even grilling the ribs. 


I love the simplicity of this recipe that gets amazing results - juicy meat that melts in your mouth. The prep work takes not time at all and you can be successful in a small apartment kitchen or if you have a large backyard grill.

My personal favorite method is using the Instant Pot to cook the ribs, which is the fastest method, and then caramelizing the barbecue sauce in the oven on broil or on the grill.

You can make your own homemade Barbecue Sauce (I have a great recipe if you'd like to try it), doctor up store bought barbecue sauce by adding marmalade, honey, maple syrup, soy sauce etc, or keep it really easy by using your favorite sauce right out of the bottle.
[Read more...]

Belgian Waffles

Waffles are the epic breakfast for a special occasion or when you really want a special treat. Belgian waffles are really thick and have deeper pockets than regular waffles. They are really crisp on the outside and fluffy, light and tender on the inside. 

[Read more...]

My Experience as a Registered Nurse

As many of you know, besides running this website, I am also a night shift Registered Nurse. I love telling people that I am a recipe creator/homemaker by day and a nurse by night.

I actually graduated from Nursing school in 2006, the same year that I got married and moved to Florida too. Since this week has been Nurses Week, I decided to film a video sharing a bit of my experience as a Registered Nurse. [Read more...]

Steak and Potato Breakfast Burritos

Breakfast Burritos are hearty and filling and there are so many different variations. Steak and potato burritos are one of my favorites for two reasons: 1. They are SO tasty -  the steak, potatoes, tender eggs, melted cheese and the crisp tortilla all pair perfectly together. 2. They can be made in advance AND using leftovers too.

Whenever I have leftover steak and potatoes, I like to make these burritos. You can assemble them in advance, keep them in your refrigerator or freezer and then just heat them up for a quick and hearty breakfast in the morning. [Read more...]

Roasted Asparagus With Hard Boiled Eggs and Hollandaise Sauce

Roasting asparagus is my favorite way to cook it. The asparagus becomes perfectly tender, but not wilted, they have a delicious roasted flavor and are still beautifully vivid green in color. Pairing the asparagus with hard boiled eggs and a lemony, creamy hollandaise sauce is a wonderful combination.

Asparagus is the springtime is a must. When this pretty vegetable is available in all the stores and farmer's markets, I make sure to put in on my grocery list and serve it in many different ways - in soup, with pasta, risotto and as a side dish for many meals. It's so versatile, it goes with just about everything. [Read more...]

Apple Sharlotka - Russian Apple Coffeecake - Шарлотка с Яблоками

One of my favorite really easy desserts to bake is Apple Sharlotka, which is very similar to a coffeecake, with a sponge cake texture that is full of thinly sliced apples. It's quick to make and is a perfect dessert for brunch, with tea or anytime you want to treat your family.

Sharlotka brings memories of chilly but sunny autumn days in upstate New York, when we would pick apples at my parents' house. The crisp air filled my senses with the sweetness of the apples. Bees would be buzzing around the apples that had fallen to the ground. We filled up our baskets and pockets with apples of all kinds - yellow, red and green. There's nothing like taking a bite from an apple that you had just picked right off the branches a minute ago. We made Apple Sharlotka so often during the fall. As the days grew cooler, the warm cake-like apple dessert was especially satisfying with a glass of milk or some tea.

Most recipes for Sharlotka use a sponge cake batter (бисквит), using only eggs, sugar and flour, but our family has always made it just a little bit differently. With the addition of sour cream and baking soda, I like this version a lot, since it makes the cake a little bit more moist. The batter itself isn't too sweet, and in combination with the tart apples, it's the perfect union.  [Read more...]

All About Skillets Video

In this comprehensive video all about skillets, you will find a comparison of different skillets - stainless steel, cast iron and several kinds of nonstick skillets. I also share examples of the best ways to use the skillets for different types of recipes, the pros and cons of each, how to take care of them as well as share the skillets that I use, love and recommend. [Read more...]

Corned Beef With Potatoes, Carrots and Roasted Cabbage

This classic corned beef recipe is an all in one dinner cooked with potatoes, carrots and roasted cabbage. The tender and juicy beef pairs so well with the hearty root vegetables and the roasted cabbage is a special treat.The beef brisket that is cured in a salt solution also has so much flavor from all the different spices and then is gently simmered to become so tender that it just melts in your mouth. I love that you can cook this all at the same time with the vegetables and have a stunning entree that complements each other so well. The baby potatoes and carrots are cooked right along with the beef. I roast the cabbage separately to make it extra flavorful; roasted cabbage is amazing. I highly recommend it, if you haven't tried it before. The leftovers are wonderful too, simply reheated or recreated into the most incredible hash.  [Read more...]

Creating Photo Books, Storing and Organizing Photos

Creating photo books to beautifully display all the family photos we take, is such a wonderful way to tangibly relive, display and enjoy our treasured family memories. Here I share about how I create the photo books, store and organize the photos and how to make the process as simple as possible. 

In today's world where we take pictures on a regular basis, we have SO many photos on our phones, computers and hard drives. Besides sharing some on social media and sometimes looking through them on our phones, these pictures kind of get lost in space, where we only retrieve them on rare occasions when we are looking for a certain photo, reminiscing, or clearing out memory. At least, that's how it was for our family.

I have completely fallen in love with photo books. They are a tangible way to display, relive and enjoy all the memories that you create over the years. There is something so magical about looking through pictures of all your major life events and some of the daily candid moments too. I absolutely love our family photo books and they are some of my most treasured possessions. [Read more...]

Instant Pot Beef and Rice (Plov)

This easy Instant Pot Beef and Rice Plov is a great weeknight dinner. The tender beef, prepared with carrots, onions, along with a collection of spices, flavors the rice that cooks perfectly in the pressure cooker and takes a fraction of the time than if you would cook in on the stove.

Instant Pot Beef and Rice Plov

The Instant Pot is a great appliance for recipes like this that normally take much longer to cook on the stove. This Instant Pot version of Beef and Rice Plov is a favorite beef and rice meal in the Slavic cuisine that originated from the wonderful Uzbek cuisine.

Traditional Plov (rice and meat pilaf) is made with lamb, but I prefer using beef. I have a stovetop recipe already posted here, but cooking it in the Instant Pot is so much faster and the results are excellent, as long as you don't overcook it. The most time consuming part of the recipe is browning the meat and the vegetables, the rest is so quick and easy.

The long grain white rice gets so much flavor from the spices and the aromatic vegetables - onion, carrots and garlic. The leftovers reheat really well, so you can serve it the next day, or even freeze it for another meal down the road. I love reheating Plov on a skillet - it creates the perfect texture and flavor. 

[Read more...]

Shrimp and Vegetable Sheet Pan Dinner

Juicy and plump shrimp are roasted in the oven along with a colorful collection of vegetables - zucchini, peppers and onions. This vibrantly beautiful dinner is all cooked on one sheet pan, making dinner prep easy, quick and full of fresh flavors. 

I adore sheet pan dinners. There's something incredibly satisfying about cooking most of the meal in one place. I'm all about making things easier and having less dishes to wash when it's all said and done is a big plus too.

The shrimp are so plump and juicy, the zucchini, peppers and onions tender with just a bit of char. It's healthy, beautiful and easy. I love that I don't have to stand next to the stove and cook multiple batches of shrimp and vegetables - it's all done in the oven. The lemon juice and fresh herbs add even more brightness to this already healthy and beautiful meal. Serve with a side of rice, couscous or pasta and that's all you really need to complete it.  [Read more...]

Roasted Salmon With Yogurt Dill Sauce

Juicy, roasted salmon pairs so well with dill and lemon, so the creamy yogurt sauce, which has both, as well as aromatic garlic and chives, is the perfect sauce to serve alongside.

Not only is this meal quick and easy to prepare, but it is also so elegant, it can be served for special occasions too. This would be a wonderful meal to serve when you have company for dinner. I also like making it on busy nights when I don't have a lot of extra time to spend in the kitchen.

When you're looking for a meal that's both healthy AND packed with flavor, look no further than this. I like adding seafood to our menu at least once a week, and this is one that we have been enjoying so much. There's hardly any prep work, so it's even manageable during especially hectic nights of the week. The yogurt sauce can even be made a few hours or even 1-2 days in advance.  [Read more...]

Instant Pot Hard Boiled Eggs

Hard boiled eggs in the Instant Pot are incredible first and foremost because the eggs peel like a dream. Cooking the eggs in the pressure cooker makes the egg shell just slide right off. Plus, with this method, the eggs are perfectly tender with golden yolks and not gray/green ring around the yolk.

Instant Pot hard boiled eggs. Eggs made in a pressure cooker peel so much better than when cooked on the stove. They also are perfectly cooked, tender with golden yolks.

Instant Pot hard boiled eggs are a game changer. I use my electric pressure cooker all the time, it's actually one of my favorite small kitchen appliances. One of the things that I use it for consistently are to make hard boiled eggs, because it makes it even easier.

Hard boiled eggs are already super easy to make on the stove, but when I am multi tasking in the kitchen, it's nice to load the eggs in the Instant Pot, set it up and it will do all the work for me and beep when the eggs are done. Plus, cooking them in the pressure cooker gives you perfect results and the eggs peel so easily too.

Hard boiled eggs are great to meal prep and have on hand for a quick breakfast or lunch. I love adding them to garden salads, chicken salad or tuna salads and wraps.

[Read more...]

Simplifying Your Cooking Routines

With the new year just beginning, this is the best time to start some helpful routines that will make your life easier and give you more time for the things that are important to you. I want to help you with simplifying your cooking routines. If you follow these 10 simple tips, you are on your way to feeling less overwhelmed with never ending kitchen duties. [Read more...]

Russian Dulce De Leche Waffle Cake and Instant Pot Dulce De Leche

In the Slavic culture, the waffle cake is a very popular dessert. With thin and crisp waffle layers that are spread with a creamy dulce de leche filling, not only is this a delicious combination, it's one of the easiest to prepare and looks so pretty too.

I remember my Mom actually baking the wafer layers herself when I was a little girl, but the store bought wafers make this so much more convenient. We cut the waffle cake into different shapes and they become little cookies or pastries. Even though the Vafli, as we call them in Russian, are so common at any Russian party, wedding or holiday, they still disappear and are always appreciated:). Even if you grew up making this sweet treat, I have a secret ingredient in the filling that I'm sharing today that my Mom discovered - cream cheese in addition to the dulce de leche and butter. The cream cheese makes the filling less sweet, makes the wafers softer and most people who try them, always comment that they love this version. [Read more...]

Homemade Kompot - Cranberry Raspberry Drink

Kompot is a traditional Russian drink made by cooking fruit and berries. This version with cranberries, raspberries, and apples is refreshing and not too sweet.
I love that kompot is so versatile—any combination of fruits can be used, depending on what’s in season or what you have on hand. It’s much less sweet than store-bought juices, and you can sweeten it to your taste with your choice of sweetener.

The bright red-pink color is visually stunning, and it’s a healthier alternative to many other sugary drinks. I usually make a big batch and store it in mason jars for the family to enjoy throughout the week. It’s a drink that brings family and friends together, and every sip takes me right back to my roots. 

[Read more...]

Family Gift Ideas

Today I am sharing some family gift ideas, gifts I've given in the past, gifts I've received and loved and things we own and highly recommend. Yesterday, I shared a collection of Toddler Gift Ideas, so check those out if you have any toddlers on your gift giving list this year. These gifts range from practically free, to moderately priced, to more expensive for someone very special in your life. Some are splurges, some are practical and others are more creative. I hope you can find something that will spark some inspiration for you.  [Read more...]

Toddler Gift Ideas

With Christmas right around the corner, you might be looking for some gift ideas. Today I will be sharing toddler gift ideas, so if you have your own children, grandchildren, nieces, nephews or children of friends, you may want to give this list a look. My boys are currently 2 and 3. (Nathaniel will be 4 in February.) I also have many nieces and nephews, most of whom are toddlers too:). These are not just ideas, but items that my boys actually own and have been tested by time. They play with them constantly, the items are good quality and can withstand rough toddler play and are entertaining enough to be enjoyed for a long time.  [Read more...]

The Best Cookies and Other Sweet Treats To Bake For Christmas

Christmas is the magical time of year to pull out all the stops and create a bakery in your home. Christmas cookies not only heat up your home with your oven running all the time, but they create such warm memories too. You will forever cherish the memories of baking with your family, the special times shared while measuring flour, rolling out dough and snitching chocolate chips. That is special enough as it is, but then you get to gift your beautiful creations to family, friends, neighbors, co-workers and anybody else you choose to bless. I love baking with my boys all year long, and it brings me back to the days when I was a little girl baking with my grandmother, my mother and now I'm baking with my own children.

Every year in our family, we bake so many delicious variations of cookies, so today I am sharing a collection of the best cookies to bake. These are the ones that we make year after year, adding new ones as the years go by. They are so well received by everyone we give them too and they talk about the Christmas cookies all year long, not just around the holidays. I don't bake all the different variations, of course, but there's a great selection for you to choose from. I will also share my tips about what parts can be done in advance and what is the best way to store them.  [Read more...]

Blueberry Kiwi Souffle Cake

This Blueberry Kiwi Soufflé Cake has tender sponge cake layers that are complemented perfectly with layers of decadent and luscious vanilla soufflé. It makes the cake so fluffy and light. The blueberries and kiwi add so much freshness to complement the creamy soufflé and the cream cheese frosting.This is a sponsored conversation written by me on behalf of NESTLE® LA LECHERA®. The opinions and text are all mine.

The holiday season is all about festive gatherings with family and friends. Food has the extraordinary ability to bring people together, surrounding them with warmth, intimacy and happiness. I love feeding people; it's my love language to them. This time of year is the best opportunity to pull out your baking skills and make something extra special.

This Blueberry Kiwi Soufflé Cake is so beautiful and has many delicious flavors and textures. The tender sponge cake layers are complemented perfectly with layers of decadent and luscious vanilla soufflé. It makes the cake so fluffy and light. The blueberries and kiwi add so much freshness and acidity to complement the creamy soufflé and the cream cheese frosting. Decorating the cake with the fresh fruit will give you stunning results without needing any pastry chef experience. Not only is this cake absolutely gorgeous, but it is created from staple pantry ingredients.

I am so excited to be working with NESTLE® LA LECHERA® to feature their sweetened condensed milk. I have been using it for as long as I can remember and I love its authentic flavor. Sweetened condensed milk is a staple ingredient in the Slavic cuisine, so you will see it used in so many different ways in countless recipes. I buy it at Publix in the baking aisle. They are sold in 14 oz cans and also in very convenient squeeze bottles (now with new packaging) - perfect if you like to add it to coffee, like we do in my family. There's even a coupon to get $0.75 off when you purchase two LA LECHERA® products at Publix now -12/16/18. This is the perfect time to stock up for all our holiday baking.  [Read more...]

How To Make Homemade Sauerkraut

Learn How to Make Homemade Sauerkraut that's perfectly crunchy and briny. This recipe has been passed down through generations. With just a few simple ingredients, it's a delicious way to enjoy fermented foods.

A forkful of homemade sauerkraut in a serving bowl.

Making homemade sauerkraut is more than just a cooking tradition—it’s a time-honored ritual that’s been passed down through families for generations. For those of us with Slavic roots, it’s a rite of passage. With all the buzz around fermented foods these days, homemade sauerkraut is making a major comeback.

The beauty of sauerkraut is in its simplicity—cabbage, salt, and time are all you need to create a perfectly briny batch. This easy-to-follow recipe walks you through each step, from choosing the type of cabbage, to packing it into jars for fermentation. Whether you’re new to fermentation or a seasoned pro, you’ll love how easy it is to make sauerkraut at home.

Whether you’re using it as a topping, adding it to Russian beet salad, Vinegret, or just enjoying it straight from the jar, this homemade sauerkraut will elevate any dish.

*Although this post is NOT sponsored and I am not affiliated with any of the brands that I will be mentioning, some of the links may be affiliate links.

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Why You'll Love This Recipe

Easy to Make: With just a few ingredients and a few simple steps, you’ll have everything you need to make a delicious batch of sauerkraut at home.

Crunchy and Fresh: Unlike store-bought versions, homemade sauerkraut stays wonderfully crisp and crunchy, adding the perfect texture to any meal. No soggy sauerkraut here!

Long-Lasting: Once fermented, your sauerkraut will keep for months in the fridge, so you can enjoy the results of your hard work for a long time. It’s perfect for meal prep or keeping on hand for many other recipes. My favorite - Shchi (Russian Cabbage Soup) or the faster version, Shchi in the Instant Pot.

Versatile: Sauerkraut isn’t just for sandwiches! It’s great on salads, as a side dish, or paired with meats, stews, and more. Its tangy flavor adds a unique depth to any dish.

Naturally Fermented: There’s something truly satisfying about creating food through fermentation. With just cabbage, salt, and a little patience, you can make a batch of sauerkraut that’s both fresh and full of flavor—no additives, preservatives, or mystery ingredients.

Ingredients

Ingredients for homemade sauerkraut on a marble countertop.
  • Cabbage - Green cabbage has a mild flavor and a great texture that’s perfect for making crunchy, briny sauerkraut. While purple cabbage can be used for a vibrant color, green is the traditional choice and my personal favorite for that classic sauerkraut flavor.
  • Carrot - Carrots are optional but add a lovely touch of natural sweetness and color to the sauerkraut.
  • Salt - Salt is key! It draws out moisture from the cabbage, creating the brine that’s essential for fermentation. It also helps preserve the sauerkraut. Be sure to use non-iodized salt like sea salt or kosher salt, as iodine can interfere with the fermentation process.
  • Sugar (Optional) - A small amount of sugar can help kick start fermentation by feeding the beneficial bacteria. Don’t worry, it won’t make your sauerkraut sweet—just a tiny bit will help create the right environment for the fermentation to happen smoothly, especially if you’re new to fermenting.

The complete list of ingredients and their exact measurements can be found in the recipe card below.

What is the Best Cabbage to Use For Sauerkraut?

When it comes to making sauerkraut, the best cabbage to use is one that’s lighter in color, almost white. This type of cabbage, typically harvested in the fall, has more moisture and releases a lot of juice—something that's essential for a good brine.

Young, bright green cabbage, usually available in the spring, tends to be firmer and doesn’t release as much juice. While it’s perfectly fine to use, the older, lighter cabbage (often sold in autumn) provides more liquid, which is crucial for creating the brine that ferments the cabbage.

For the best results, you want your shredded cabbage to be fully submerged in the salty brine, which helps it ferment properly and gives you that tangy, crunchy texture we all love in sauerkraut.

How To Make Homemade Sauerkraut

Shredding cabbage for homemade sauerkraut.
  1. Shred the Cabbage: Start by shredding your cabbage. You can use a sharp knife, or if you’re looking to save time, a mandolin slicer works wonders. But be careful! A mandolin is super sharp, so make sure to use the safety guard and watch your fingers.
Cabbage, grated carrots, salt and sugar in a large bowl.
  1. Combine the Cabbage, Carrots, Salt, and Sugar: In a large bowl, combine the shredded cabbage, carrots, salt, and sugar. For a large cabbage head, I typically use 1 full tablespoon of salt, and for a smaller cabbage head, I use a little less than a tablespoon. The salt is crucial for drawing out moisture from the cabbage, so don’t skip it! If you’re new to fermenting, just know that the saltiness will dilute as the cabbage ferments, so it’s okay to make it a little saltier than you think it should be.
Making homemade sauerkraut in a large bowl, mixing and massaging the cabbage and carrot.
  1. Massage the Cabbage: Now, here’s where the magic happens—use both hands to aggressively scrunch up the cabbage mixture for about 5 minutes. You’ll need to really work it! This helps release the natural liquid from the cabbage and creates the brine needed for fermentation. If you don’t feel like you’re getting enough liquid, ask a family member to help out.
Homemade sauerkraut in a bowl, the cabbage is massaged and there is enough brine to ferment.
  1. Test and Adjust the Saltiness: This is a great time to taste a bit of the cabbage. It should have a noticeable salt flavor since it will mellow out as it ferments. If it’s not salty enough, don’t hesitate to add a little more salt and mix it in. This ensures the perfect balance for fermentation.
Fermenting homemade sauerkraut in a crock.
  1. Ferment the Sauerkraut: Leave the sauerkraut at room temperature for about 3 days to ferment. Each day, gently use the end of a wooden spoon to make several deep holes through the mixture—this helps release any built-up gas. (Be sure the cabbage stays fully submerged throughout the entire fermentation process.)
Homemade sauerkraut fermented in a crock and ready to be stored in the refrigerator.
  1. Store the Sauerkraut: Transfer the sauerkraut to a glass jar(s) and store in the refrigerator for months. When naturally fermented, sauerkraut can stay fresh and flavorful in the fridge for 4 to 6 months after opening.

Helpful Tips

  • Slicing the cabbage - You can use either a knife or a mandolin to shred the cabbage. While a mandolin is much quicker, it’s extremely sharp, so please be careful! You've been warned—take your time and slice with caution!
  • Grating the carrot - For the carrots, I like using a fine julienne slicer to grate them. It gives the carrots a nice, delicate texture that blends perfectly with the cabbage.
  • Submerging the Cabbage - Make sure there’s enough liquid to fully submerge the cabbage during fermentation. Keeping the cabbage submerged is key to preventing spoilage and to make sure the cabbage ferments properly. If it doesn’t stay fully under the brine, you can gently press it down or add extra weight to help it stay in place. Using a fermentation weight really helps with that too.

Fermenting the Sauerkraut

Once you've massaged the cabbage enough, it's time to start the fermentation process!

You have a few options here, depending on what works best for you:

You can keep the cabbage in a large bowl, or transfer it to a glass jar. Personally, I prefer using a bowl because it makes it easier to place a weight on top, ensuring the cabbage stays submerged during fermentation.

  • To keep the cabbage submerged, I typically place a plate (or even an extra cabbage leaf) on top and then add something heavy, like a large can of tomatoes or a jar filled with water. As the sauerkraut ferments, it will expand, so be sure to use a bowl with plenty of extra room at the top. I then cover the bowl with several layers of plastic wrap, making sure it seals around the bowl and the weight. (Just a heads up: during fermentation, you’ll notice a strong "cabbagy" odor—totally normal! That's why I cover it with plastic wrap really well.)
Fermenting homemade sauerkraut in a bowl.

Another option is fermenting in a crock. A few years ago, I bought a large crock specifically for making sauerkraut, and it’s been great! It holds a lot of cabbage, and I also bought weights to keep the cabbage submerged while it ferments. I typically make a triple recipe at once, and it all fits perfectly in the crock.

The crock I have is a 2 gallon stoneware crock by the Ohio Storeware brand. I also bought a set of clay weights to go along with the crock. Here's a link to all my favorite sauerkraut making supplies on my Amazon page.

Fermenting sauerkraut in a crock.

Now, let the sauerkraut ferment at room temperature for about 3 days. After 3 days, taste the sauerkraut—it should already have that familiar tangy flavor. If it still doesn’t taste briny enough, let it ferment for another day or two and check again.

Storing Sauerkraut

Transfer the sauerkraut to a glass jar and store in the refrigerator.

I usually use a 64 oz jar, and it is about ¾ full with sauerkraut from one large cabbage head. 

Serving the Sauerkraut

Sauerkraut is wonderful to use in many recipes. One of my favorite soups is Shchi With Dry Mushrooms. It's also great with roasted chicken and potatoes, or sausage. (Who would like a recipe for those?) I also add it to salads, such as Beet Vinegret Salad.

To make a simple sauerkraut salad, I simply season it with salt (if needed) and freshly ground black pepper, a drizzle of olive oil, thinly sliced or finely minced red onion, dill seeds, and fresh herbs, like green onion and dill. Some easy pickled red onions are fantastic in the sauerkraut salad if you have some on hand too. Sometimes, I also add a thinly sliced apple to it for a bit of sweetness. 

Frequently Asked Questions

How long does it take to make homemade sauerkraut?

It usually takes about 3 days to ferment the sauerkraut at room temperature. However, you may need to ferment it for an extra day or two if it's not ready, if you like it tangier or your house is too cold.

Do I need to use special equipment to make sauerkraut?

Not at all! You can make sauerkraut with just a large bowl and a weight (like a can of tomatoes or a jar of water) to keep the cabbage submerged. That's what I did for many years. If you want to take it to the next level, you can use a fermentation crock, which is great for larger batches and if you make sauerkraut regularly.

Why does my sauerkraut have a strong smell during fermentation?

The strong “cabbagy” smell is completely normal and part of the fermentation process. As the cabbage ferments, it produces lactic acid, which creates that distinctive odor. Don’t worry, the smell will fade, and the sauerkraut will taste amazing! In the meanwhile, cover it up really well while it's on the counter.

How do I know when the homemade sauerkraut is ready?

After about 3 days of fermentation, taste your sauerkraut. It should have a tangy, briny flavor. If it still tastes a bit bland, let it ferment for another day or two and taste again.

Can I store sauerkraut at room temperature?

While it's okay to ferment the sauerkraut at room temperature, once it's done, store it in the fridge to keep it fresh and tasty. It’ll stay good for about 4 to 6 months once opened.

Other Veggies Recipes You'll Love

  • Healthy Cabbage Salad
  • Garlic Dill Cucumbers
  • Russian Carrot Salad - Koreiskaya Morkovka
  • Crunchy Cabbage Cucumber Salad

How To Make Homemade Sauerkraut

Olga Klyuchits
Learn how to make perfectly crunchy and briny homemade sauerkraut. This recipe has been passed down through generations; it's healthy and very simple to prepare.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour hr
Total Time 4 days d
Course Side Dish, Salad
Cuisine American
Servings 1 64 oz jar sauerkraut

Ingredients
  

  • 1 large cabbage head
  • 1 large carrot shredded
  • ¾ - 1 Tablespoon salt
  • ½ Tablespoon sugar (optional)

Instructions
 

  • Using a sharp knife or mandolin, finely shred the cabbage.
  • Grate the carrots using a fine julienne slicer or box grater.
  • In a large bowl, combine the shredded cabbage, grated carrots, salt, and sugar. If using a large cabbage head, use 1 tablespoon of salt; for a small cabbage head, use just under 1 tablespoon.
  • Using both hands, aggressively scrunch the cabbage and carrots for at least 5 minutes, until the mixture releases a generous amount of liquid. The liquid should cover the cabbage completely. The cabbage mixture should feel and look wet. When you press down on it, all of the liquid should cover the cabbage liberally.
  • After scrunching, taste the cabbage. You should be able to taste the salt, but keep in mind that the brine will dilute slightly as it ferments. If it feels a bit saltier than you'd expect, that's perfect! The flavor will balance out as it turns into sauerkraut.
  • Now, it's time to ferment the cabbage. Keep it in a large bowl or transfer to a large jar. You can also use a fermenting crock. As the sauerkraut ferments, it will increase in size, so make sure to use something with plenty of extra room at the top.
  • Put a weight on top of the cabbage - a plate on top of the cabbage, or an extra cabbage leaf and then something heavy on top of it, like a large can of tomatoes, a jar filled with water or clay weights.
  • Keep the sauerkraut at room temperature for about 3 days. Each day, use the end of a wooden spoon to poke several holes all the way through the sauerkraut, to release some of the built up "gas". Make sure the cabbage is submerged for the entire 3 days.
  • At this point, when you taste the cabbage, it should taste like sauerkraut. If it still doesn't taste briny, let it stand for another day or two.
  • Transfer the sauerkraut to a glass jar and store in the refrigerator for 4-6 months.

Notes

Fermentation Time: The fermentation time can vary depending on the temperature of your kitchen. In warmer environments, the sauerkraut will ferment more quickly, so check it daily to make sure it doesn’t become overly tangy.
Temperature: Keep the sauerkraut in a warm spot, ideally between 65°F to 72°F (18°C to 22°C). Too cold, and fermentation will be slow; too hot, and it may spoil.
Fermentation Odor: It’s completely normal for the sauerkraut to have a strong “cabbagy” smell during fermentation. To keep your kitchen from smelling too strong, be sure to cover the bowl or crock with several layers of plastic wrap. This will help contain the odor while the sauerkraut ferments. 😅 The smell will dissipate as the sauerkraut develops its flavor.
Cabbage Submersion: It’s crucial that the cabbage stays fully submerged in its brine throughout the fermentation process to prevent spoilage. If the cabbage rises above the liquid, press it down more firmly or add extra weight.
Storage: After fermentation, store your sauerkraut in the refrigerator. It will stay fresh for up to 4 to 6 months. Keep in mind that it will continue to ferment slowly in the fridge, so the flavor will deepen over time.

*affiliate links - This is NOT a sponsored post. Some of the links may be affiliate links.

November Happenings - Returning To Work As A Registered Nurse, Josh's 2nd Birthday and More

The month of November has been quite the whirlwind. So many exciting and momentous things happened all in one month, that I feel like I need to catch my breath. I've had so much going on in my personal life, I was completely gone from the blog and social media, so let me fill you in. [Read more...]

Apple Cheesecake Cinnamon Buns

Apple Cheesecake Cinnamon Buns are tender and fluffy cinnamon rolls, filled with a generous portion of cream cheese, apples and walnuts. 

Tender and fluffy cinnamon rolls are such a treat. Filled with a generous portion of cream cheese, juicy apples and crunchy walnuts, they come together perfectly to create the taste of autumn. When you have these beauties baking in your oven, they make your whole house smell heavenly and are so comforting. Since I bake them like cookies, spread apart from each other, and the cream cheese frosting is inside, they are much more convenient to take with you on the go.

These Apple Cheesecake Cinnamon Buns marked my debut as a recipe creator. I came up with this exact combination as a young teenager, using ingredients that we happened to have on hand, and they were a huge hit with my family. I was about 13 or 14 at the time, so I used my Mom's favorite yeast dough recipe and then scoured the refrigerator and pantry looking for something delicious to fill them with. [Read more...]

Limoncello Cake

This Limoncello Cake is made with fluffy sponge cake layers, brushed with a limoncello syrup, filled with a thin layer of lemon curd and frosted with a decadent mascarpone and cream cheese frosting. 

Lemon lovers, have I got a cake for you!

This Limoncello Cake has the bright and refreshing flavor of lemon infused in every delicious bite. The light and fluffy sponge cake layers have lemon zest gently perfuming the cake layers, which are also soaked with a limoncello syrup. Limoncello has such a delicate lemon flavor. It's mild and has some floral notes and isn't overly tart. It gives the lemon flavored cake a really great balanced flavor.

The billowy cream cheese and mascarpone frosting also has both lemon zest and limoncello for flavor. The creamy and fluffy frosting works so well with the rest of the cake to make it luscious but not too rich. In the center of the cake, I added refreshing and creamy lemon curd, just enough to really bring up the lemon flavor up a notch but not overpower the cake. All in all, I tried to keep the cake tender and luscious but not overly sweet or tart.

When I made this cake for my family, it was a big hit. The first thing my husband said when he took a bite was that I didn't "oversell" it:). So I hope you give it a try and are just as happy with the results. If you love the flavor of lemons, this cake is for you. [Read more...]

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