Sauerkraut is finely cut raw cabbage that has been fermented by lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed during fermentation. Traditionally, it is made by dry curing cabbage with salt and allowing it to ferment. Sauerkraut is a dish commonly eaten inContinue reading “Fermented Cabbage (Sauerkraut)”
Herbs, Herbalism, Cook, Ferment, Forage, and Homestead
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