Chinese sauerkraut dates back almost 5,000 years! Traditional varieties are made with Chinese (Napa) cabbage or mustard cabbage (gai choy). I consider this recipe to be a hybrid of sauerkraut …
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’s Pickle Season!
Hey, Fermenter!
Subscribe to our Newsletter now to receive your
⚡Instant download⚡of our
Printable PIckles Recipe Cards!
Twice a month, we will regale you with fermentation techniques, tips, tricks, new recipes, and the latest news and research about food fermentation.