The following section on large-batch sauerkraut is from Part 3, “In the Crock ... vast pile of cabbage, especially before it breaks down, but the bigger factors are that the fermentation ...

(If you've ever tried weighting a fermentation crock with a dinner plate, you know what I mean.) These weights do leave a small gap in the center, which is why they're so easy to remove. While could ...

and both liquid and cabbage are beneath the “hips” of the jar. Add fermentation glass weights, then add a burping lid to the ...

Sauerkraut is a fermented cabbage that originates from Germany. With only two simple ingredients - cabbage and salt - it's an easy recipe to get you on the road to fermenting your own food.

Olives, yoghurt, bread, cheese, wine, beer and kimchi are some of my favourite products of fermentation. The other is sauerkraut (which is German for “sour cabbage”). I used Harold McGee's ...