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 ...

Experts explain if making your own sauerkraut, kimchi, kefir and sourdough is worth it.

New to fermenting? These easy fermented foods are perfect for beginners. Learn how to make simple, traditional ferments at home using basic ingredients—no special equipment required.

“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 ...