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

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

Sauerkraut is fermented cabbage, but no alcohol is produced. During this non-alcoholic type of fermentation, harmless bacteria soften and break down the cabbage, releasing acid in the process. This ...

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

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

Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads. The vegetable can also be grilled, roasted, or stir-fried for impressive ...