The Food Issue

March 8, 2014 11:00 PM

Hoganville Family Farms specializes in naturally fermented sauerkraut

Ray Rome’s Hoganville Family Farms uses the same method to make its sauerkraut that Rome learned as a kid. The German recipe his family used, handed down through generations, called for cutting the cabbage by hand and letting it ferment for 10 days to two weeks in clean trash cans, then packing it into jars and canning it using the hot-water bath method.

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