Like many other cooks stuck at home during this pandemic, maybe you’ve started making your own ferments, like sourdough starter or fermented pickles. Now I always have a batch of homemade sauerkraut fermenting in the pantry putting pressure on us to consume what’s already in our fridge. So not long ago, while flipping through Julia Child’s MasteringContinue reading “Braised Sauerkraut (Choucroute Braisée)”
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