“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 ...

Sauerkraut is a delicious ingredient. It also has a long history, there are a thousand ways to use it, and it's a classic pairing with pork and other meats. Even better: It's super easy to make ...

Sauerkraut is fermented cabbage, but no alcohol is produced. During this non-alcoholic type of fermentation, harmless bacteria soften and break down the cabbage, releasing acid in the process. This ...