Whether sold cold or room temperature, in a glass jar or can, it's still sauerkraut. At its core, this product is simply chopped and fermented cabbage. However, the packaging process creates some ...

The other is sauerkraut (which is German for “sour cabbage”). I used Harold McGee's book On Food and Cooking and the Konemann edition of Organic and Wholefoods as my manuals to make a big jar ...

Please note, if mould forms on your sauerkraut at any point, discard the batch and start again. For this recipe you will need a 750ml/1⅓ pint clip top jar (such as a Kilner jar), a large mixing ...

This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks. For the sauerkraut, heat the oil in a pan over a ...

Some foods are inherently (and, in my view, undeservedly) divisive. ‘Love it or hate it’ splits opinions on things like ...

wide-necked jar you have lying around. Just make sure all your equipment is really clean. You should sterilise any equipment first in boiling hot water and allow to cool before using. Sauerkraut ...