Part II of our small series of articles about fermenting. We give you a short tutorial on how to do it yourself and make a plea for sauerkraut and kimchi. And we reveal which vegetables you should start with when fermenting.
Preserving, drying and pickling: What once belonged to the kitchen ABCs of our grandmothers is now trendy like never before. One of these preservation techniques is fermentation, which is experiencing a veritable renaissance.