Perfect for chilly days, it's easy to customize to suit your taste. My sauerkraut soup with pork ribs is the perfect comfort food, especially when you’re craving something hearty and full of flavor.

Season with salt and pepper. (This can be made in advance. If it thickens on standing, reheat with a little extra water.) Serve the split pea purée and sauerkraut with rashers of pork belly.

Arrange potatoes around pork. Cover the pork and potatoes with the sauerkraut and juices. Add 1 cup water, butter. Add salt and pepper to taste. Cook on Low until pork is tender, 8 to 10 hours.

LYNN COMMERO Correspondent Dec 27, 2012 Dec 27, 2012 Updated Sep 19, 2013 Kinzer Fire Company is getting ready for what could be its biggest annual New Year's Day pork-and-sauerkraut meal ever.

Some foods are inherently (and, in my view, undeservedly) divisive. ‘Love it or hate it’ splits opinions on things like ...