One such fermented superfood is traditional sauerkraut. Not only is it rich in probiotics, but it's also incredibly easy to ...

Below, Apolaya gives his tips on how to begin fermenting at home, by harnessing the power of bacteria to make your very own homemade sauerkraut. Sanitize your fermentation vessel. This is crucial ...

Even beginners can make their own fermented foods ... The following section on large-batch sauerkraut is from Part 3, “In the Crock: Fermenting Vegetables A to Z.” You can buy this book ...

Below, Apolaya gives his tips on how to begin fermenting at home, by harnessing the power of bacteria to make your very own homemade sauerkraut. Sanitize your fermentation vessel. This is crucial ...

Of course, they are. They’re tangy and sour and crunchy and funky and make every dish better. I mean, kimchi and scrambled eggs? Sauerkraut grilled cheese? Come on. There’s something ...

For more, read Ray McVinnie's feature: Making and cooking with sauerkraut. Sprinkle on 25g of salt (5 tsp). If you have less cabbage, keep to ratio of 5g salt per 200g cabbage. Transfer to a jar ...

The other is sauerkraut (which is German for “sour cabbage”). I used Harold McGee's book On Food and Cooking and the Konemann edition of Organic and Wholefoods as my manuals to make a big jar ...