California Live’s Jessica Vilchis explores the wonderful world of fermentation with a homemade sauerkraut recipe from chef and foodie creator Brad Leone. Plus, the best-selling author talks about his ...

“Traditionally sauerkraut is fermented slowly at lowish temperatures – two to four weeks at around 15–20°C – to give enough time for the sourness to properly develop,” explains scientist and gut ...

Naturally, I was intrigued. He talked about how easy it was to make homemade sauerkraut—as easy as cutting up a cabbage, sprinkling it with salt and leaving it out on your counter for a few weeks. I ...