German recipes are traditionally meat-heavy, but it is possible to make delicious versions of the classics with plant-based ...

This is how I bottle my homemade fermented sauerkraut. This batch took me about 10 days of fermentmenting to get the taste just right. Now that summer has here here in the subtropics we won't be able ...

This video gives a quick explanation on how to use a recycled pickle jar for lacto fermentation purposes with an example of sauerkraut. It is not how to make sauerkraut but more so how lacto ...

A new cookbook is celebrating the traditional recipes and ingredients of Eastern European cooking. Alissa Timoshkina wrote ...

There are variations across the region, all involving cabbage leaves stuffed with a filling and poached in a sauce. “This ...