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Sauerkraut
Shred cabbage very fine and pack into sterilized jars, shaking down but not packing tight.
Add 1 rounded tsp of salt. Fill jars with boiling water and seal.
Have jars standing in hot water so as to prevent breakage. Keep in warm place and the kraut will be ready in about 2 weeks, and there will not be the unpleasant odor of fermenting kraut in a stone jar.
“Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy.”
Lucien Tendret (1825-1896)
La Table au pays de Brillat-Savarin'
Italy now has over 200,000 coffee bars, and still growing.
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