Since potatoes are such a neutral ingredient, a little bit of kraut can instantly transform anything with spuds. Pair it with a dollop of sour cream in baked potatoes, stir some into buttery mashed ...

Mak kimchi is the approachable version of kimchi: chopped cabbage, vibrant seasoning, and a quick process that delivers big fermented flavor.

Fermented cabbage, popularly known as sauerkraut, is a versatile ingredient that can elevate the simplest of dishes ...

Make the most of a head of cabbage with these fresh, fermented, charred, textured dishes for salads, wraps, rolls, sides, and more.

Here’s what to know, along with healthy recipes from New York Times Cooking. It’s rich in vitamin K. Cabbage looks like a head of lettuce, but it’s actually a cruciferous vegetable, part of the family ...

Napa cabbage, with its crisp texture and mild flavor, is a versatile ingredient in many Asian cuisines. This leafy vegetable is not just nutritious but also adds a unique crunch to dishes. From ...

Learn about the most common types of cabbage, how they differ, and the best ways to use each one in salads, stir-fries, soups, and more.

Fermented foods like yoghurt, kimchi, pickles, and kombucha are widely praised for their health benefits. These foods are usually regarded as important foods in any healthy diet, rich in probiotics ...

The foods she made every fall turn out to be smarter than anyone realized.

While the weather is still cold, vegetables remain some of the most rewarding ingredients to cook. Winter squash turns silky and sweet, brassicas crisp up in high heat, while gree ...

Handvo rewards patience. The soaking, the fermentation, the slow flame, none of it is difficult, but all of it takes time.

Dietitians weigh in on these six “bad” foods and how they’re actually good for your gut and overall health.