Columnist Mychal Wilmes recalls growing up on sauerkraut, potatoes and pork bones. But it's a meal his wife refuses to allow ...

Marvin Miller of Lehighton is an expert at making homemade sauerkraut and has been making it for the past 10 years. “This year we made over 1,200 pounds of sauerkraut. We had over 600 bags and only ...

This is how I bottle my homemade fermented sauerkraut. This batch took me about 10 days of fermenting to get the taste just ...

HOMEMADE LIVE’s a weekly half-hour cooking & entertainment show taped before a studio audience in Seattle Washington. Join chef/ host Joel Gameron and one of his celebrity friends as they cook, laugh, ...

There’s something about having homemade sauerkraut in your fridge that commands instant respect. While some of us can barely manage to meal prep a few chicken breasts each week, these people with ...

Photo courtesy of ROSE MASSIE Cabbage might last several months in the refrigerator, but by fermenting it to make sauerkraut it can be preserved for a year or longer. STRODES MILLS — Fermented foods ...

A new decade brings an opportunity for good fortune accompanied by a traditional meal. Pork and sauerkraut, a popular Pennsylvania Dutch meal, is typically the main course for families within the ...

Sauerkraut is a traditional fermented cabbage dish, tangy and crunchy, made with just cabbage and salt. It is rich in probiotics and easy to prepare at home.

“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 ...

Making sauerkraut at home can be a rewarding experience. It offers a delicious, healthy addition to your meals. With just cabbage, salt and time, you can create this traditional fermented dish.