Everyone should be making their own homemade sauerkraut. Not only do you get all the benefits of those fermentation-induced probiotics, but you ditch all the preservatives from canned and jarred ...

Microbes have gotten a bad rap. Sure, they’re at the center of the Zombie Apocalypse, but not all microbes are bad. Some, in fact, are very, very good. Like those we use to preserve food, making it ...

This weekend if you take a drive in the country you still may be able to see or smell fields of cabbage growing. Cabbage is in prime season and very sweet to munch on or to serve baked as a side dish.

If you’ve ever wanted to try making your own sauerkraut but felt a little intimidated, this one’s for you. It’s straightforward, super cheap, and you only need cabbage, salt, and a jar. Seriously, ...

“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 ...

Great tasting raw sauerkraut is not hard to find in grocery stores in the Bay Area, and store-bought ‘kraut is a perfect choice for a last-minute fermented cabbage emergency. (Hey, you don’t have ...

Does the thought of leaving food sitting on your counter to be overrun by bacteria disgust you — or make you happy? If you said “happy,” then odds are you’re a home fermenter. Fermentation has been ...

Here's a crash course in making delicious fresh sauerkraut. The art of fermentation is alive in your kitchen. All you need is a cabbage, some salt, a knife, a jar, and maybe some caraway seeds, if ...