Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads ...

1. In a small serving bowl, combine the soy sauce, water, vinegar, sugar, sesame oil, and red pepper. 2. Stir with a fork to ...

Combining the sauerkraut with the pork is the key. The sourness balances out the fat, enhancing the taste of the dish. Many ...

Kimchi represents fermented food culture at its simplest and most effective. Twenty-four hours of preparation transform ...

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, ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Humans have been growing and eating cabbage for thousands of years, and we learned to ferment foods to better preserve them thousands of years before that. It's hardly a surprise that fermented ...