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.

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...

Some handy tips about crock-pot cooking along with gift ideas

Whether you grill them, cook them in the oven or crock pot, ribs are not hard to prepare. Learn a few basics and you're good to go.

Crock Pot is relatively refer to modern slow cooker. It contrast with pressure cookers, which are hermetically sealed and cook quickly at temperatures well above 212 Degrees Fareinhiet (°F).

I love stews...In fact, I like everything about Fall cooking!!! Soups, stews, chilies...yum! These are some really easy Crock-Pot stews ready when you walk in the door after work or school.