Sauerkraut has a long history. Like other preserved foods, it was once an important source of nutrients during the long, cold winter months. This week on the Local Food Report, Elspeth Hay continues her focus on fermented foods and talks with a Wellfleet woman about her recipe for fermented cabbage.
You can learn more about the sauerkraut and find Helen Miranda Wilson's recipe for the dish on Elspeth's blog, Diary of a Locavore.
