All you need to know to make the classic fermented cabbage at home
Korean kimchi may be grabbing all the good publicity at the moment, but German sauerkraut, or choucroute as it’s known across the border in the French Alsace, is another fermented cabbage product that’s worthy of your attention. Like kimchi, it should ideally be consumed while still live, rather than pasteurised, which is much easier if you make it yourself.
Prep 30 min
Ferment 5 days-5 weeks
Makes 1 large jar
from Lifestyle | The Guardian https://ift.tt/2XgVa5u