These traditions more likely lie in the fact that fall and winter were prime pig slaughtering times, and cabbage, which had been put into barrels of brine six to eight weeks earlier, were ready to be eaten.
But, never one to tempt fate, I eat sauerkraut and pork on New Years' Day not only because I love it, but to pad my good-luck bank account! Here are more Eastern European New Year's Traditions.
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