Real fermented sauerkraut (none of that immitation vinegary stuff) and charcuterie galore -- THAT is the Alsatian choucroute garnie. But what is the Jewish (à la Juive) version all about?
In this episode I explore what makes the Jewish style dish different, and how it exemplifies an entire class of Jewish foods: those in which the Jewish version is distinct from the non-Jewish type.
This episode's guest: Henry Lippmann
(Full episode notes available at https://www.tasteofjew.com/podcasts/)
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