Cooking: Red SauerKraut

Replies: 3, Views: 43

Author	Content
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 Click the image for an enlarged view.
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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