Sauerkraut, a must for stadium brats and roast pork, is simple and easy to make. It relies on a simple hands-off recipe that requires just two ingredients—cabbage and salt.
Given the right conditions, the two create enough acid to preserve the vegetable. The same process is also used to make sour dill pickles, kimchi, and hot sauces like Tabasco, in which the chile peppers are fermented and blended into a paste.
