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Gary Oiler reached into the 15-gallon crock and grabbed two heaping fistfuls of cabbage – freshly shredded, already “stomped” – and dripping profusely. “That’s not water,” he said proudly. “That’s ...

Because cabbage is one of those vegetables that can withstand light frost, I often leave part of my crop in the garden until the very end. By that time, most of my largest and best heads of cabbage ...

I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better. But why do some foods improve with age, while ...