Sauerkraut is a classic fermented dish popular in Germany, France and all over northern and central Europe that was invented as a way to preserve cabbage over the winter.
Fresh sauerkraut is high in vitamin C and was frequently taken on long sea voyages by European explorers to help prevent scurvy.
The version that is most popular in the U.S. involves very thinly shredded cabbage. It is salted to draw out its juices and then sits in the resulting brine for 4 to 6 weeks as it cures and ferments. The bacteria that ferment the cabbage help to turn the sugars in the leaves to lactic acid, which imparts the distinctive taste.
There are many variations on the sauerkraut theme, including using red cabbage for a bright pink result and adding various spices to the brew. Caraway seeds and juniper berries are traditional additions; black peppercorns and slices of apple are also found in many recipes.
Reference: How to make sauerkraut
Like any vegetable, broccoli raab will keep longer in the refrigerator unwashed until you're ready to use it.
Stored properly, broccoli raab will keep for about a week in a plastic bag. If your broccoli raab is damp, whether from the farm or store or because you've already washed it, you can line the plastic bag with a clean kitchen towel or paper towel to absorb condensation.
It's also a good idea to remove any ties holding the stems together to help moisture wick away.
Steel-ground cornmeal, which is most commonly found on American shelves, is processed to remove the husk and germ of the maize kernel and stays fresh for as long as you need it if kept in a tightly sealed or air-tight container out of direct sunlight.
Stone- or water-ground cornmeal -- which is processed using millstones -- retains some of the husk and germ, making it more nutritious and also more perishable. Keep stone-ground cornmeal in the refrigerator to prevent its natural oils from going rancid; it will last up to 4 months.
