Red sauerkraut?

Discussion in 'Homesteading Questions' started by piccololily, Aug 24, 2005.

  1. piccololily

    piccololily Well-Known Member

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    Can you make sauerkraut from red cabbage? My green cabbage turned out poorly this year, but I have plenty of good red to use. Has anyone ever tried it? Thanks!
     
  2. rambler

    rambler Well-Known Member Supporter

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    I've eaten it. It has a very different, stronger taste to it. Perhaps it has a different reciepe.

    --->Paul
     

  3. gccrook

    gccrook Well-Known Member

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    Have made both. Not really nopticed a difference in taste, but did not really like the red stuff as much. Maybe because it was a funny color and can stain stuff. It can be done, and it is good.
     
  4. CraftyDiva

    CraftyDiva Is anybody here?

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    You can use the red cabbage just like the green for kraut. The red does loose it's color and will turn into a pink kraut. If you don't mind pink kraut it's the same flavor, but you could add some beets to the mix and it will have a red color to it.

    If memory serves me, my grandmother used a few apples with the red cabbage to give it a sweet/sour flavor. I would guess the beets would do the same thing, but give you the red color as well.
     
  5. Auric

    Auric Registered Doofus

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    I ate a lot of Rotkohl (red cabbage) when I lived in Germany. It is sweet pickled and used as a side dish with Schnitzel, Rindrolladen, and the like. I believe it is often made with apples. Here's a recipe I found credited to Jeff Smith, the Frugal Gourmet:
     
  6. piccololily

    piccololily Well-Known Member

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    Glad to know I can try it as I would green cabbage for kraut. Maybe will try adding the beets; got lots of them too! Thanks for the recipe, Auric--sounds yummy! Will definitely give it a try!