If you’ve never tried making fermented red cabbage before, this is your sign to go for it! It’s easier than it sounds and healthy for you! All you need is half a cabbage, some salt, and a little ...

As anyone who's eaten cabbage can likely tell you, the vegetable has a way of playing tricks on the stomach afterward. This ...

There's something quietly satisfying about making your own fermented foods. A jar of bubbling sauerkraut on the counter, a ...

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This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. I love fermented foods. I love that ...

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, ...

Add Yahoo as a preferred source to see more of our stories on Google. Credit: Food & Wine / Photo by Jake Sternquist / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl There are so many ways ...

I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...