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Not your traditional 'Pigs in the Blanet'

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I remember as a kid my mother making homemade sauerkraut in her big crock. After the cabbage was shredded and salted, she cured it for several weeks until it was ready to can. She used her home-canned sauerkraut in inexpensive, hearty, down-home-style recipes. Even though I don’t make homemade sauerkraut, I love that crisp tangy taste with its robust flavor and crave recipes that call for sauerkraut. It is so low in calories and so high in vitamin C.

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