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Food Preservation

Make it at Home: Sauerkraut

What is Sauerkraut? I grew up knowing the word "sauerkraut" but not really understanding what it was (same with coleslaw). Now I know it is a fermented concoction of cabbage – salty, tangy, a little sour, crunchy, and, to the surprise of my kid-self, rather tasty. How do I make it? The basics are salt and cabbage. Salting draws out water from the cabbage, creating a brine liquid for cabbage to ferment in. When we put the cabbage in an anaerobic environment (no oxygen), bacteria start to...
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