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 ...

Of course, they are. They’re tangy and sour and crunchy and funky and make every dish better. I mean, kimchi and scrambled ...

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 ...

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 ...

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 ...

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 ...

Sauerkraut making is taught in several of our workshops, so we often have a continuous supply fermenting in our kitchen—a batch is made, it ferments, and it’s ready for the next class to taste.

And the best part? It's easy enough to make sauerkraut at home. Closeup of a hand mixing salt into a bowl of shredded cabbage to make sauerkraut - Gabor Tinz/Shutterstock All you need to make ...