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