I love cabbage. In basically any form. Fresh in salads, cooked in all manner of way, pickled like sauerkraut, etc.
Who’s with me?
And, as it turns out, it’s super good for you. Cool.
Anyway, this story is not about cabbage, exactly.
It’s about #chefinthemaking.
Remember that I told everyone I’ve been trying to get my wife to start writing down her recipes so that I can share them with the #FBFamily?
Her basic “excuse” is that most of her recipes (especially the Russian, Ukrainian, Central Asian dishes from childhood) are in her head.
Well, a few days ago, I learned one of her secrets.
Mom!
We live 11 time zones and thousands of miles (and kilometers) away, but #chefinthemaking sends text messages to her mom (instead of looking it up somewhere) when she can’t remember the proportion of salt to water or water to cabbage when making sauerkraut (actually, the Russian version - квашеная капуста - but close enough).
Cabbage!
I love cabbage. In basically any form. Fresh in salads, cooked in all manner of way, pickled like sauerkraut, etc.
Who’s with me?
And, as it turns out, it’s super good for you. Cool.
Anyway, this story is not about cabbage, exactly.
It’s about #chefinthemaking.
Remember that I told everyone I’ve been trying to get my wife to start writing down her recipes so that I can share them with the #FBFamily?
Her basic “excuse” is that most of her recipes (especially the Russian, Ukrainian, Central Asian dishes from childhood) are in her head.
Well, a few days ago, I learned one of her secrets.
Mom!
We live 11 time zones and thousands of miles (and kilometers) away, but #chefinthemaking sends text messages to her mom (instead of looking it up somewhere) when she can’t remember the proportion of salt to water or water to cabbage when making sauerkraut (actually, the Russian version - квашеная капуста - but close enough).
Who else does this?