Sauerkraut

Hard to spell, easy to make and eat, this is the quintessential fermented pickle. I consider sauerkraut to be one of the hardest-working pickles in the pickle business. Why? It’s mild, crunchy, and tastes great alone or as a side dish, on a sandwich, cooked into soups, or alongside sausage sizzling in a pan. And this baby is versatile! Swap out a pound of the cabbage with crisp, tart apples, shredded carrot, and/or thinly sliced red onion at the bottom of the crock (to help the onion keep i