"The trick is to use good-quality sauerkraut; the best stuff, according to dad, is refrigerated and in a jar. He drains it, but doesn't rinse it, lest the flavor rinses away. A good quality apple-wood ...

Add Yahoo as a preferred source to see more of our stories on Google. The beginner's guide to making kimchi, sauerkraut, and pickles by the chef who pioneered fermentation at three-Michelin-star ...