Fermented vegetables

In sauerkraut, cabbage and salt create the starting conditions for fermentation. It takes weeks, with timing affected by temperature. The National Center for Home Food Preservation provides a complete tested method. NCHFP: Sauerkraut recipe

Keep vegetables submerged as the chosen recipe directs. A pickle made by adding vinegar follows a different process; the two recipes are not interchangeable.

Fermented or vinegar-pickled?

Look for how the recipe creates acidity. Our comparison explains the difference before you choose a jar and a method.