Sauerkraut is finely sliced cabbage fermented by various lactic acid bacteria including Leuconostoc, Lactobacillus, and Pediococcus. It has good keeping qualities and a distinctive sour flavour, both of which result from the lactic acid that forms when bacteria ferment the sugars in the fresh cabbage.The word comes directly from the German, Sauerkraut , which literally translates to sour cabbage. Sauerkraut is a typical dish of traditional Dutch (Zuurkool), Estonian (Hapukapsas) and other Northern European and Central European cuisine. It also is a prominent feature of cuisines from most of the cold regions of Europe, and it is eaten in many parts of Northeast China, the USA, Chile, and Canada as well.

Imagine yourself listening to long … intensive … conversations where words tumble into your brain as fast as rice spills into a crock pot. Ever felt bored when a person pours out more words than you can respond to from your own experience? Yes, we’ve all been there. Life and learning is a volley

learn how to make handmade soap using a crock pot.

One of the least used and yet most versatile tools in the average kitchen is the slow cooker. With just a few crock pot cooking tips you can turn this dust collector into one of the most useful items...

Photo and recipe for gluten-free, casein-free, soy-free (GFCF/GFCFSF) pot roast made in a crock pot. Perfect for those with celiac disease or parents with children on the autism spectrum following a GFCF lifestyle.

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