Sauerkraut

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Appears in Cook's Illustrated January/February 2016

A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour punch.

SERVES 24 (Makes about 6 cups)

TIME 30 minutes, plus 6 days fermenting

Sauerkraut

WHY THIS RECIPE WORKS

A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour punch. And yet it’s nothing more than shredded cabbage and salt that have been left to ferment. Determining the correct amount of salt was key. Aside from its i...

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