That leaves me with corned beef and sauerkraut. I know that Chef Meili’s Delicatessen stocks sauerkraut that he has made himself, and jars pop up at the more upscale department stores. Yet I have read a good bit about how easy it is to ... I cleaned the cabbage and sliced it really thinly. I’m sure you could run it through a grater too. In a clean bowl, I rubbed the salt into it vigorously. I then put it all in a big zipper bag. Rolled it up, squeezing as much air out as ...
Wednesday, January 14, 2009
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