Appears in Cook's Illustrated January/February 2016
A classic pairing with bratwurst and in Reubens, sauerkraut packs a tangy, sour punch.
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...