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/)