John has started a yearly tradition on Thanksgiving Day, making sauerkraut. We both love it and he was inspired to make more after our large purchase of six heads of cabbage earlier this month! Last night he finally declared it ready and we had some with pork, mashed potatoes and carrots. The sauerkraut was fantastic! This time he used a small amount of onion, a little less salt and added caraway seeds. It had a really nice flavor and I am thrilled there is so much more of it in the freezer!
There are many added benefits to eating sauerkraut, one of the largest being lactic acid which promotes healthy flora throughout the intestine. Check out the article in the 'Edible Finger Lakes' magazine. A beautiful head of cabbage is on the cover! http://www.ediblecommunities.com/fingerlakes/
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