conniedraws Posted August 14, 2013 Share Posted August 14, 2013 Can somebody school me in the ways of Sauerkraut? Specifically, does quality vary from one place to the next? I saw a bag of it in my normal grocery meat case. What should I be looking for re: best quality? What other fermented foods should I try and same question, how do I tell quality on them, too? (obviously compliance, but anything else?) Link to comment Share on other sites More sharing options...
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