Fermentation and a 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.

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

Recipe: Sauerkraut • 1 medium green or red cabbage (about 3 pounds)

1 medium green or red cabbage (about 3 pounds) • 1 medium carrot, shredded

1 medium carrot, shredded • 1 large red beet, shredded

1 large red beet, shredded • 2 tablespoons coarse or Kosher salt

2 tablespoons coarse or Kosher salt • 1 teaspoon caraway, optional

1 teaspoon caraway, optional

Directions: • Cut the cabbage in half lengthwise and remove the core. Cut