Hard to believe how time has flown, but the16th DG annual photo contest has begun! Find the details here. Best wishes to all the entrants!!!

Red SauerKraut

Lakeland, FL(Zone 9b)

I make this every year i just add one head of red to my green it makes the Brine turn red and the green Cabage to

Thumbnail by phicks
Missouri City, TX

Looks great - how does it look after its cooked?

I think I would like it, but worry that my eyes would be telling by taste buds to be expecting German red cabbage, not sauerkruat - lol.

Lakeland, FL(Zone 9b)

LOL it gets a bit lighter after its cooked i all so freeze all my sauerkrut now in stead of canning canning takes out the snap paul

Lakeland, FL(Zone 9b)

Just thought id say that i use Sea Salt it makes a better brine then Canning Salt Paul

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