expiring, mine.

I think my cooking might be getting better, I don't remember this ever being as good as it just was. Plus, the way I did it tonight was simpler and easier than the Bayona recipe. Secrets: longer cooking times for onions and kraut (20 minutes?), lots of black pepper, beer instead of wine, and the only spices involved are generous amounts of thyme, juniper, and caraway. Salmon sauteed in butter then placed on already-caramelized onions and beer-soaked kraut. Skillet into the oven for 10 minutes.

Or...maybe it wasn't the recipe changes. My sauerkraut expired a month ago. Which raises the question exactly when does "expired" sauerkraut become inedible or dangerous.

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