Since there's no food section anymore, I was advised to use this section....
I'm wondering, last year I made sauerkraut from green cabbage, and found the right balance to get a consistency I enjoyed. This year, I thought I'd use the red variety, for some variety, and slightly different nutrients, but it's ultra dry i.e juiceless. I grated a quarter of the cabbage and thinly sliced the rest. Basically, I did everything that made a great green cabbage sauerkraut. Is there something I should be doing differently?
I think my favorite is a regular green cabbage krout, with a small bit of rwed mixed in for contrast. That seems to work best.
But I'm sure other Wise Women can chime in with more experience here...
Either way, Horray for Experimentation! That's how we learn best, sometimes.
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