Sauerkraut

Reader Contribution by Bethann Weick
Published on February 3, 2012
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It’s February and we have
twenty-nine gallons of sauerkraut remaining in the root cellar. Red and green
are the dominant colors, but flavors run the gamut: some straight up ‘kraut,
some savory with caraway and dill, some hot on the tongue with our own peppers,
even some innovative kim chi of our own creation.   

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