The following recipe for Sauerkraut is from SurvivalBlog reader Mrs. Alaska. She writes: “You can ferment any vegetables, but perhaps the best known is cabbage. This is easy to do, and worthwhile. It will last for months in a refrigerator (or cool space). Fermented vegetables of any kind (like kimchi) benefit our gut biome, digestion, and immune system. Note 1: you will need more cabbage than you expect, because salting it will diminish the volume. Note 2: Different types of cabbage will impact the final volume and crunchiness. So use what you have for a first batch, and then try … The post Recipe of the Week: appeared first on SurvivalBlog.com.