Sauerkraut is one of those beautifully simple recipes that relies on just cabbage, coarse salt, and time. Layered in a crock and left to ferment for several weeks, the cabbage naturally transforms into a tangy, flavorful staple with incredible depth. There’s no vinegar — just traditional fermentation doing all the work. Homemade sauerkraut is fresh, vibrant, and a true taste of old-fashioned kitchen tradition.

Growing up with a German father this was a regular meal in my family home. It is extremly simple and simply delicious. GenieBen

The perfect grilled sandwich. Slices of rye bread piled with corned beef, cheese and loaded with sauerkraut and a tangy Russian salad dressing.