Canadian Cycling Magazine

Sandwiches

If you eat:

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Add: Sauerkraut Submerged in a salty liquid for several days, cabbage slowly ferments to give it a softer texture and unique tang. Think of sauerkraut as the tamer European version of kimchi. Place a couple forkfuls on sandwiches, salads, burgers and trendy grain bowls. To be sure the sauerkraut you buy still harbours live cultures and isn’t just vinegary cabbage, only select brands that have not been pasteurize­d and require refrigerat­ion.

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