Little Treatise on Sauerkraut

Pierre-Brice Lebrun, an Epicurean author, and master chef Martin Fache, gave sauerkraut a good workout; they courageously dehydrated it, ground it, mixed it, pressed it, put in the oven; they tossed it, rinsed it, seasoned it, and watched it splash in beer, wine or champagne. They had one sole and unique aim: To convince the skeptical that sauerkraut is neither a dish, nor a vegetable, but can be prepared in myriad manners.

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