Traditional south shore Nova Scotian meal. My 3 week old sauerkraut with added Purple Haze carrots which turned the cabbage purple and the carrots went back to their original orange colour. Also, added caraway seed. Kraut was baked with roasted boneless pork loin and home-smoked bacon and carrots. Served with black garlic/butter mashed organic potatoes from last year's harvest. It most certainly hit the spot on this damp day! Comfort food to the rescue!