You always remember your first 💚! For me, my first fermented love was sauerkraut. In fact, ten years ago this month, I experimented with my first batch of slow-fermented cabbage. It was a revelation! Salty, sour, crunchy, and delicious, I’ve been hooked on fermented foods ever since!
Since then, we’ve explored many other styles from all over the world.
Sauerkraut is nothing new, of course. Humans have been fermenting cabbage and other vegetables for around 5,000 years!
Here are some different ways to ferment cabbage, inspired by different regions of the world!
Suan Cai (Chinese Sauerkraut)
Jewish sauerkraut? Another modern mashup, this gives you the best of both worlds– pickles and sauerkraut! I typically make these during late summer and early autumn, when both cucumbers and cabbage are fresh and in season.