You can reduce food waste and boost your gut health with homemade sauerkraut!

We’ve teamed up with @AmericasTestKitchen’s Joe Gitter to talk about sustainable cooking. In this video we’ll dive into the intricate processes of fermentation. Learn how lactic acid bacteria play a crucial role in transforming simple cabbage into tangy sauerkraut, while also preserving its freshness and boosting its nutritional value. Explore the chemical reactions that occur during fermentation, from the conversion of natural sugars into lactic acid to the enhancement of flavor and shelf life. Get ready to embark on a culinary journey where science meets sustainability, and revolutionize your kitchen with DIY fermentation!

Sustainable Cooking with Aquafaba Meringue Cookies | Sustainable Eats with America’s Test Kitchen:    • Sustainable Cooking with Aquafaba Mer...  

Vegan Meringue Cookies with Aquafaba | Sustainable Eats with America’s Test Kitchen:    • Vegan Meringue Cookies with Aquafaba ...  

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