These recipes make the most of simple ingredients—fresh, canned, frozen, or fermented—and come together with minimal fuss. Whether you're cooking in the air fryer, stovetop, or smoker, you'll find a ...

this recipe is higher in protein and lower in carbohydrates. Sauerkraut is a popular condiment consisting of shredded cabbage that lactic acid bacteria have fermented. It’s low in calories but ...

Finely slice your cabbage into shreds and place in a bowl ... For a wonderful spring tonic, use this marvelous beet kraut recipe. Start fermenting beets and other veggies in the spring to get ...

Irish soda bread is one of our most popular recipe searches for St. Patrick's Day because it's as easy to make as it is delicious to eat. Unlike yeast breads, this quick bread gets its lift from ...

Joanne Lee, executive chef of the Arisun group of restaurants, shares a traditional family recipe for kimchi which has been passed down from her mother. Credit: Tammi Kwok ...

Kimchi is a Korean food staple. It’s pretty much the Asian version of sauerkraut (a fermented cabbage dish from Germany). They eat it almost every day as an accompaniment to their meals.

Fancy making your own fermented foods and drinks? Why not try these recipes courtesy of Simon Poffley, Gaba Smolinska Poffley, Anna Drozdova and The Fermentarium. Just remember that if you’re ...

Cabbage rolls, or stuffed cabbage, can be eaten as a main course. Some recipes call for fresh leaves while others use fermented ones. Timoshkina encourages cooks to experiment. For a vegetarian ...