Between my MIL coming into a bunch of cabbages, us liking to ferment stuff, and quarantine, we've found ourselves with way too much saurkraut.
I'm not a huge fan of the texture, and there's only so much my partner can eat. I know it'll keep for a long time, but I'm interested in trying different stuff out.
The most out-of-the-box thing I've seen so far is this video from Brad Leone, which we'll definitely be trying, but I'd love to see if Reddit has more suggestions!
bon appetit
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