Check out the latest Edible Austin Magazine—a gorgeous, free publication—either online or in print, for my article on how to make traditional fermented sauerkraut or its relative, sauerruben (with shredded turnips) in a quart jar. 

Recipes posted include sauerkraut and sauerruben.

I enjoyed chatting with my grandmas about both of their mothers’ sauerkraut making days; I hope you enjoy the article!

Winter 2012 issue