Rachel J. Roche

This Alsatian specialty is what Alsace is famous for...also known as sauerkraut. Except that it tastes lot different than German sauerkraut... It's shredded cabbage fermented in salt water over a period of time. And before freezers and refrigerators, it was the only way to preserve it for winter. It's often cooked with a Riesling white wine from Alsace, potatoes and other spices.

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