Fermented cabbage has been a staple food in my family since forever.  Usually those were my grandparents who were taking some time every season to make enough of it, and then it has been distributed all over the family – buckets and buckets of white firm cabbage fermented with carrots and cranberries. Something present at almost every meal. Stored on the balcony outside during the … Continue reading RED CABBAGE SAUERKRAUT