Sauerkraut

If I were to recommend where to begin in the world of fermentation, I would suggest sauerkraut. Unfortunately, many folks crinkle their nose in disgust when they hear the word sauerkraut. Trust me when I say that a fermented sauerkraut is not the same as the vinegary stuff that is often found on grocery store shelves. Fermented sauerkraut is crunchy, bright and a little sour, in a good way. Cabbage is easy to procure any time of the year and it doesn't take long for a batch to be ready for eating. A simple sauerkraut can be quickly made with just two ingredients, salt and cabbage. With the help of a team of friendly microorganisms, something delicious happens. Give it a try!