There are three things you'll always find on the verge of going bad in my kitchen: Sauerkraut, which I've made religiously by hand every six months for the last two years, and I've never eaten. I buy a cabbage, ferment it, and then forget that it exists. By "forget," I mean ignore. The idea of sauerkraut is good in theory, but when it comes to actually eating it, well ... my sock looks more appetizing. By "looks," I mean "smells. A quarter cup of homemade hamburger helper. We have ... Continue Reading