Recipe - pork and sauerkraut

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At least 1 week before serving, make sauerkraut:

Ingredients:

1 medium to large head of local fresh cabbage, shredded

radish, any kind, shredded

1 pound of carrots, shredded

1 onion, sliced thinly

1 bulb of garlic, minced

1 - 2 peppers - sweet or hot, cut into short, thin strips

salt

water

Combine first 6 ingredients in a large bowl. Make a brine in the proportion of

1 tablespoon salt per cup of water. Add brine until it comes to about an inch

below the vegetables in the bowl. Put a plate with a weight on top to press the

vegetables down into brine and let them sit for an hour or more until the

vegetables wilt. A jar of water works well for a weight. Firmly pack the mix

into clean glass jars, leaving 1/2 inch at the top. Add enough of the brine to

cover the vegetables, if needed, cap firmly and leave the jars in a dark place

(or on the counter with a towel over them). They *may* explode - I've heard of

it happening but never experienced it.

The extra brine can be added to cooking water for potatoes, pasta, vegetables,

or soup stock.

9 hours before serving:

Ingredients:

sauerkraut

pork 2-3 lb, chops or roast

1 lb potatoes, cut into 1-2 " chunks

1 lb carrots, cut into 1 " chunks

Put a layer of sauerkraut in the bottom of a crock pot. Put the pork, carrots

and potatoes in next. Add more sauerkraut to top. Add 1 cup of water or more

depending on the size of the crock pot. Cook it on high for 8 hours. Then turn

it off and let it set covered until time to serve. It is delicious accompanied

by warm homemade applesauce, with or without vanilla ice cream.

You won't get the probiotics of the sauerkraut this way but the lactic acid

mixed with salt does make sodium lactate, a patented " drug " that fights candida

infections.