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 ...

One such fermented superfood is traditional sauerkraut. Not only is it rich in probiotics, but it's also incredibly easy to make at home. Ingredients: Instructions: Making sauerkraut at home is ...

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 ...

For more, read Ray McVinnie's feature: Making and cooking with sauerkraut. Sprinkle on 25g of salt (5 tsp). If you have less cabbage, keep to ratio of 5g salt per 200g cabbage. Transfer to a jar ...

Making sauerkraut at home is relatively simple, cheap and easy, plus it’s fun. Fermentation has a mild touch of mad scientist to it, you just need to follow a few basic rules to ensure success.