In the eight+ years I’ve lived in Washington, I have often wondered exactly how one makes sauerkraut (or Sour Krout, if you insist) in THIRTEEN fresh flavors. Try as I might, I can only come up with a few: plain, garlic, maybe fennel? After that, I am utterly stumped. Blue raspberry? Bubblegum? I’ve always been too scared to stop and ask. However, the sweet deal on gardon sockers temps me…

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