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 ...

A story of cherished childhood memories and a search for the perfect sauerkraut reveals the unique, unspoken legacy of a ...

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.

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 ...