Before modern conveniences like refrigerators and freezers found a place in every home, folks needed a way to preserve their harvest. While root cellars were excellent for storing potatoes, squash and other hardy produce, a lot would have gone to waste without a means of preservation.
Fermentation is an art that goes way back and is a means to preserve produce, dairy, and even fish. Today it’s a skill that is slowly being reclaimed, although in some parts of the world it still lives strong (ex. Korea’s totally healthy obsession with kimchi). While you can ferment pretty much anything, today we’ll be looking at how to make sauerkraut from scratch.
Related: How to Make Milk Kefir
Related: Fermented Chili Lemon Carrot Sticks
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