Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads ...

Cabbage, sour cream and melty Gruyère star in Melissa Clark’s latest one-pot weeknight dinner.

1. In a small serving bowl, combine the soy sauce, water, vinegar, sugar, sesame oil, and red pepper. 2. Stir with a fork to ...

Not all cabbages are the same. There are multiple kinds of cabbage out there, each offering its own unique flavor profile and ...

Eating fermented foods can deliver more than just physical benefits — they might have a surprising effect on your mental ...

The green cabbage can easily be confused with iceberg lettuce at a passing glance. Both of them sport leafy green profiles that are commonly used in salad dishes. However, upon closer inspection, ...

Adding fermented vegetables to the first course of a meal is common in Ukrainian cuisine, and one of the most popular pickled ...

This is how I bottle my homemade fermented sauerkraut. This batch took me about 10 days of fermenting to get the taste just ...

The most discussed benefit of fermented foods is how probiotics support gut health by balancing your GI tract microbiome. If your gut microbiome isn't in sync, it may lead to gastrointestinal symptoms ...

Sauerkraut, a must for stadium brats and roast pork, is simple and easy to make. It relies on a simple hands-off recipe that ...

Order the pierogi and potato pancakes, keep the table simple, and enjoy the kind of Michigan comfort meal people talk about ...

Amelia Ti is a Registered Dietitian (RD) and Certified Diabetes Care and Education Specialist (CDCES) based in NYC. She completed her Bachelor's in Nutrition & Dietetics at NYU and Master's in Applied ...