By looking at sandwiches through a global lens, these practical strategies focus on layering flavor, balancing textures and ...

Fermenting your own sauerkraut at home is simple. All you need is cabbage, salt, water, and time. Just remember to check on ...

As his name suggests, Kimchi Pete is a master of fermented cabbage. He shows us how to make an unnervingly easy braised pork ...

Cabbage is a leafy vegetable rich in fiber, vitamins, and minerals with almost no fat. Cabbage comes in many colors and ...

A new North Carolina study connected cooking with science, examining how fermented foods like kombucha and kimchi – which ...

Instead of tossing them into your compost bin, here are five ways to use outer cabbage leaves and reduce waste in the kitchen ...

“Traditionally sauerkraut is fermented slowly at lowish temperatures – two to four weeks at around 15–20°C – to give enough time for the sourness to properly develop,” explains scientist and gut ...

This is a short cut for those who want a fast recipe, cutting out the traditional two-stage salting process. Try both methods and see if you can tell the difference. You can use any whole cabbage, ...

Dr. Shad Marvasti, executive director of the Integrative Health and Lifestyle Medicine Institute at HonorHealth in Arizona, described kimchi as a superfood for its probiotic qualities. “It combines ...

Smiling through the overwhelm of the huge late-season harvest, gardeners often deploy the genial phrase, “dealing with abundance.” Although mounds of produce is a gift like no other, it comes with a ...

Cabbage is the unsung kitchen hero. Some people wait until St. Patrick’s Day rolls around to make it, but cabbage is delicious any time of the year! And it’s one of the most versatile vegetables in ...