Mastering Fermented Vegetables

Cabbage, cucumber, bok choy, turnip, scallions, potatoes… there's no shortage of vegetables that can be turned into a flavorsome ferment. Your starter for ten is sauerkraut with a mixture of white cabbage and red cabbage – known as ‘surkal’ in Swedish. Sauerkraut translates as ‘sour cabbage’ in English, but is so, so much more than that!