Sauerkraut, for example, only requires two ingredients — cabbage and salt. In a world of shameless grocery store prices and a constant need to improve our health, why wouldn’t we make our own ...

Check the cabbage daily to ensure it has enough liquid to ferment in so it can create good bacteria and produce good sauerkraut. Taste after 5 days. If the cabbage tastes to your liking, transfer ...

“Fermenting Vegetables” by Kirsten and Christopher Shockey will inspire you to start making healthful and delicious fermented recipes a regular component of your meals. Even beginners can make ...

If you haven’t made sauerkraut before, this simple recipe is a great place to start. Once you’ve got the hang of it, it’s easy to double up the quantities. Please note, if mould forms on ...

Sauerkraut is a fermented cabbage that originates from Germany. With only two simple ingredients - cabbage and salt - it's an easy recipe to get you on the road to fermenting your own food.