For many people, cabbage is a versatile vegetable often enjoyed in salads like coleslaw, steamed, or cooked in various dishes. However, a new trend is emerging; sauerkraut (fermented cabbage).

There has been some research to show that fermented cabbage juice from making sauerkraut is high in lactic acid bacteria.

There could be a debate about which fermented food is more popular. However, November and December in the kitchen definitely ...