Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Anyone know where I can find directions to make the old-fashioned kind of sauerkraut that had meat in it? I read about it in Mark Kurlansky's book " Salt " and was disappointed that my new book " Charcuterie " didn't have any recipes for truly fermented meats, tho it does have some interesting ones. - Renate Quote Link to comment Share on other sites More sharing options...
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