Single-Quart Sauerkraut
Know how some bourbon houses offer small batches of prize vintages? We suspect the same sorta thing could transpire with this lovely homemade kraut.
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I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.
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