Sauerkraut New batch completed

Red SauerkrautAfter only 8 days in very warm weather (Mid 30’s most days) my new batch of Sauerkraut is ready for eating.

This batch I used Green and Red cabbage, so as you can see from the photograph the finished product is very red.

It is very edible but I must admit I liked the first batch better using only green cabbage as it seemed a lot firmer with a crunchier texture. For me the firmer the cabbage the better so I think I’ll stick to using the standard common old garden Cabbage from now on. Give both a try as you may have a different pallet and have the opposite view. Whichever way you go you’ll end up with a delicious and very healthy side dish.


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