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Spicy Sauerkraut

This spicy slaw is a riff on that last condiment; it's sweet but not too funky, and perfect alongside grilled fish or as a condiment for tacos. To ferment cabbage, you have to thinly slice and massage it with salt to force the water out of the vegetable and create a brine. Within a few days, the acidifying activity of several strains of bacteria (including Lactobacillus) will start transforming it into this sweetly sour and spicy condiment. See the recipe »
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