One of the best ways to have sauerkraut on hand for your brats and other recipe cravings is to make a batch for yourself. We have all the tips you need from none other than fermentation guru ...

the OAEC Collective and Olivia Rathbone present a collection of recipes to make the best use of traditional and wild foods in the kitchen. The following sauerkraut recipe is from “Pestos ...

If you haven’t made sauerkraut before, this simple recipe is a great place to start. Once you’ve got the hang of it, it’s easy to double up the quantities. Please note, if mould forms on ...

Just in time for St. Patrick’s Day, Angie Horkan from the Wisconsin Beef Council is sharing a recipe that will be easy to perfect. No luck needed.

Preheat the oven to 375 degrees Fahrenheit. To prepare the duck, remove the giblets, neck, and liver from the body cavity. Discard any fat that can be readily removed. Wash the duck, pat dry, and ...

Sauerkraut really is one of the best foods you could possibly eat for creating a healthy gut, and I eat it almost every day. When travelling, it’s often the first thing I buy to have in my hotel ...

This image released by Quadrille, Penguin Random House UK shows a recipe for cabbage rolls with sauerkraut leaves, beef and rice in a tomato sauce, from the cookbook "Kapusta: Vegetable-Forward ...

This quick cook sauerkraut is a short cut to the real thing, and any leftovers can be stored in an airtight jar in the fridge for up to two weeks. For the sauerkraut, heat the oil in a pan over a ...

Some recipes call for fresh leaves while others use fermented ones. Timoshkina encourages cooks to experiment. For a vegetarian version, substitute mushrooms for the beef.