I didn’t grow up with jars of fermented cabbage sitting on the counter. But once I started learning about gut health and the ...

If someone had told me a few years ago that I’d be fermenting cabbage on purpose and calling it a hobby, I would’ve laughed.

Have leftover onions, kale, celery or apples withering in your fridge? Then you have what it takes to make this easy ...

Fermented Vegetables (Storey Publishing, 2014) includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods ...

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.

Please note, if mould forms on your sauerkraut at any point, discard the batch and start again. For this recipe you will need a 750ml/1⅓ pint clip top jar (such as a Kilner jar), a large mixing ...

Sauerkraut is a fermented cabbage that originates from Germany ... keep to ratio of 5g salt per 200g cabbage. Transfer to a jar and store in fridge. If there’s any mould on top just scrape ...