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Cooking: Red SauerKraut

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phicks
Lakeland, FL
(Zone 9b)

November 18, 2007
9:36 PM

Post #4207485

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

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Bubba_MoCity
Missouri City, TX

November 21, 2007
4:18 PM

Post #4217309

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.
phicks
Lakeland, FL
(Zone 9b)

November 21, 2007
4:51 PM

Post #4217413

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
phicks
Lakeland, FL
(Zone 9b)

November 24, 2007
2:10 AM

Post #4223804

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

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