Slow Cooker Creamy Pork and Kraut; Herbs — 8 Comments

  1. I make my own sauerkraut. I have a 12 gallon salt crock, but had to move it to the basement this year because it got too cold too early and the kraut would have never fermented. And I did have to use a lot of salt this year. Sometimes, I don’t have to rinse. This year, I did.

    You should make your own. It’s the easiest thing to make and can and it’s so, so much better than store bought.

    As to planting…my catalogs are coming in as well. It was -7F this morning. I won’t be working in the yard any time soon….

    • My mother had nice big crocks – for making wine. I have never seen them here. Maybe I’ll look in the farm store this spring – or ask a farmer. Ouch – I don’t miss that cold!

    • I had a friend in Andorra who grew sweet corn, as well as tomatoes, and courgette, on his balcony. I was terrified to go out there for fear it would fall off the building with all the weight lol