SC - Sauerkraut

[Diana L Skaggs]

What I've learned - and I'm one of the newer period cooks
here - be careful (if for competition) in just documenting
ingredients.  I also have those recipes passed down from
generations.  I've tried to find similar recipes from the
same part of the world, but I realize even that is not as
good as I'd like.  What recipes are you trying to document? 
Perhaps some of us know about them.

In Service,
Lady Serian