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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Water-sealed stoneware crock for large-batch lacto-fermentation
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Cast iron pan for Danish aebleskiver — spherical filled pancakes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Water-sealed stoneware crock for large-batch lacto-fermentation
Ceramic fermentation crock for sauerkraut, kimchi, lacto-fermentation
Cast iron pan for Danish aebleskiver — spherical filled pancakes
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Fry bacon until crisp; drain and crumble. Pour off all but 2 tablespoons fat. Saute onion and garlic until tender. Stir in bacon, sauerkraut, potatoes and parsley. Drop by rounded teaspoonfuls onto waxed paper lined baking sheet and form into a ball. Cover with waxed paper and refrigerate until firm. Mix cereal and caraway seed. Dip balls in egg mixture and roll in seeds and cereal. Deep fry.