https://www.totum.com/stories/black...EWJRNRIrIJ6hK-UUeN857wyK5Y4aYWbuK1gTMGwxMzRwE
And there you have it. Black coffee drinkers are more likely to be psychopaths.
That will go very nicely with your sauerbraten.I have to admit to finding Harris Teeter favorable, even if their prices seem to be a bitfor many common items.
I found an actual jar of Rotkohl on the shelf. ( sweet and sour Red Cabbage and Apples)
Wouldnt' have expected that down here.
I've heard Mommy Dearest mention Silver Floss as being one of her preferred brands. I may have to make my maiden voyage into HT and grab her a bag. To me, rotten cabbage is rotten cabbage.
FermentedI've heard Mommy Dearest mention Silver Floss as being one of her preferred brands. I may have to make my maiden voyage into HT and grab her a bag. To me, rotten cabbage is rotten cabbage.
Cabbage wine, umm umm good... My grandfather used to make his own, so I'm biased.
Canned, in the canned veggies section. Once in a blue moon you can find it in a bag in one of the cooler display cases. And by cooler, I mean cold, not neat and edgy and lit up with blue LEDs.
I buy Sauerkraut in a bag only.
I can't use a bag's worth, it goes bad in the fridge before I get back to it. I tried freezing it once. Works, but cumbersome. The little 8 oz cans are just about right.
Since it's already "fermented" won't it keep forever? I would take out what I needed and refrigerate any leftovers in a freezer bag in the crisper.
It does go bad eventually, usually long before I get to use it.
Mr. B., who worked at McKay's in Hollywood, told me he made his in a plastic trash can. His ingredients where cabbage and salt. He would core the cabbage, fill the hole with salt, and place the cabbages core side up in the can. I can't remember if he added water or relied on the moisture in the cabbages for liquid.
No water necessary. The added salt draws out any water needed. At what point did he shred the cabbage?
