Country-style pork ribs and sauerkraut
My family loves sauerkraut. My father has a stone crock so he can ferment it at home, and my mom has also canned batches when her garden was overflowing with cabbage. As it’s both zesty and healthy, sauerkraut has always been a welcome dish on our table.
Sauerkraut, as the name implies, has a strong sour taste that comes from the long process of preparing it. First, sliced cabbage is liberally doused in salt and then left to ferment for several days in the juices that are released. As it slowly turns tender from the natural bacteria in the . . .
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