Adding fermented foods to our diet is a fantastic way to include probiotics, those live microorganisms that help balance our gut flora and strengthen the immune system.  Home fermentation doesn't ...

The recipes are creative ... needed to manage a vast pile of cabbage, especially before it breaks down, but the bigger factors are that the fermentation time is usually longer and the brine ...

Fancy making your own fermented foods and drinks? Why not try these recipes courtesy of Simon Poffley, Gaba Smolinska Poffley, Anna Drozdova and The Fermentarium. Just remember that if you’re ...

Cabbage can spoil quickly if not stored properly. Refrigeration, freezing, and fermentation are recommended methods to preserve its freshness and nutritional value. Refrigerate by wrapping in ...

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.

How long should we soak the vegetables in brine? It can be from 3 to 24 hours, depending on each personal recipe. Leaving it longer makes it less firm after fermenting. Then we drain the brine; there ...

This classic kimchi recipe from Marja and Jean-Georges Vongerichten includes napa cabbage, ginger, and garlic that's been fermented for three full days. Jean-Georges Vongerichten is one of the ...

Kimchi is a Korean food staple. It’s pretty much the Asian version of sauerkraut (a fermented cabbage dish from Germany). They eat it almost every day as an accompaniment to their meals.

Finely slice your cabbage into shreds and place in a ... For a wonderful spring tonic, use this marvelous beet kraut recipe. Start fermenting beets and other veggies in the spring to get a heaping ...