Monday, July 23 2018 12:40

Fermented Foods

Written by Laura Muzzi Brennan

At the Crossroads Of “Tastes Good” and “Good for You”

I never thought I’d see the day when sauerkraut was cool. But that day has dawned. Everyone from chefs and slow food advocates to medical doctors are singing the praises of the humble cabbage dish and its cohort of fermented friends.

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Tagged under: Brandywine Table

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