Sauerkraut is one of the easiest ways to preserve a large quantity of cabbage, and can be ready to eat in about a week. Scale this recipe up and down as desired for the quantity of sauerkraut desired, ...

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, ...

Eat the rainbow with this colorful slaw. Purple cabbage, green cabbage, carrots, apples, and bell peppers combine for a light and bright side dish. Lightly salted roasted peanuts add a slight crunch ...

Combining the sauerkraut with the pork is the key. The sourness balances out the fat, enhancing the taste of the dish. Many Ukrainian cooks make a version of kapusnyak with fresh cabbage. To try that, ...

Cabbage, perhaps the most ignored vegetable for decades, is the new ''it'' vegetable. A recent Vogue magazine headline reads ...

Eating fermented foods can deliver more than just physical benefits — they might have a surprising effect on your mental ...