The picture here shows three kinds of sauerkraut all packed into their glass jars, ready to start their alchemical advanture. In a couple of weeks, the contents of each jar will be magically transformed from wet, salty cabbage into a crunchy condiment with complex layers of nuanced flavor – and with far more nutrients than the original vegetable had on its own.

When the Chinese were building The Great Wall, starting during the Qin dynasty (back in the 4th century), fermented cabbage was a staple food. Those workers knew a thing or two about staying healthy during the harsh winter months – who am I to argue with them? Continue reading →