Sauerkraut is a delicious ingredient. It also has a long history, there are a thousand ways to use it, and it's a classic pairing with pork and other meats. Even better: It's super easy to make ...

This video gives a quick explanation on how to use a recycled pickle jar for lacto fermentation purposes with an example of ...

A a jar of sauerkraut with the lid open - Mikroman6/Getty Images Sauerkraut is one of those love-it-or-hate-it foods. Although there is a time and place for it, not everyone takes to its sour notes ...

“Traditionally sauerkraut is fermented slowly at lowish temperatures – two to four weeks at around 15–20°C – to give enough time for the sourness to properly develop,” explains scientist and gut ...

Cabbage is a cold crop, and we live in an area where it can be grown in early spring and fall. Two crops a year provide ...

Sauerkraut, a must for stadium brats and roast pork, is simple and easy to make. It relies on a simple hands-off recipe that requires just two ingredients -- cabbage and salt. Given the right ...

Sauerkraut became a Thanksgiving staple in parts of Maryland, Pennsylvania, and Ohio thanks to 18th-century German immigrants who fermented cabbage after harvest, aligning perfectly with the holiday ...

Deflate the dough with a swift punch and scrape it onto the baking tray. Using your fingers (and a bit of force), spread the ...

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