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Making fermented foods is easier than you may think. Food writer Beth Dooley invited us to her kitchen to talk about the process for making foods such as sauerkraut, kimchi and yogurt. She explained lacto-fermentation and did a step-by-step demonstration of how to make sauerkraut. 

For the full conversation, click play on the audio player above.

You don’t need tons of cabbages or a big crock to make a good sauerkraut. All it takes is a bit of dicing and time. Making sauerkraut is simple: shredded cabbage is mixed with coarse salt and stored in a ventilated jar. Give it a week for the natural bacteria to convert the cabbages sugars into lactic acid. This gives the kraut its funk and pop. 

The longer the kraut ferments, the stronger the flavor will be. Vary the all-cabbage sauerkraut by adding shredded beets, carrots and/or parsnips for color and taste. Delicious with brats, pork and game, it jazzes up sandwiches and flatbreads, and it works beautifully on a cheese tray.

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Making fermented foods is easier than you may think. Food writer Beth Dooley shares her simple sauerkraut recipe. 

Making fermented foods is easier than you may think, Food writer Beth Dooley invited us to her kitchen to talk about the process for making foods such as sauerkraut, kimchi and yogurt. She explained lacto-fermentation and did a step-by-step demonstration of how to make sauerkraut. 

Fermentation made easy: Beth Dooley's simple sauerkraut recipe

Bright-red homemade sauerkraut sits atop bread on a wooden cutting board.

Fermentation made easy: Beth Dooley's simple sauerkraut recipe

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