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cooking techniques, fermentation, recipes

Sauerkraut: home fermentation fun

January 3, 2013 3 Comments

The preservation of food via fermentation is probably as old as 3000 BC. Lactic acid bacteria take all the credit in the transformation of simple and quite possibly boring green cabbage into delicious sauerkraut. A staple ingredient in german cuisine, it can be found by different names in many western and eastern european countries as […]

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Hey! I'm Paul, the guy behind thatothercookingblog.com. I'm super passionate about sous vide cooking, fermentation and dry curing. I also love feedback! so leave some or contact me by email on the link below:

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