Vert Slightly sweet sauerkraut ????

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Permalink Reply by Kathryn on November 14, 2009 at 12:01pm

I think that the pepper would be the culprit. You can add that when you shred the cabbage.

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Permalink Reply by Martha Hill on November 14, 2009 at 2:13pm

Sounds great !!! Why didn`t I think of that when I had bushels of peppers ?? I also would do it at the same time I did the cabbage !! I would slice thinly or shred with the cabbage so it would be pretty as well !! I would think that the sweet taste would come from the peppers !! But I do know a few people that add a tbsp or so of sugar when the prepare it for a meal !!

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Permalink Reply by Janet Hoshel on November 15, 2009 at 12:05pm

Thankyou so very much for your great responses...I really apreciate your input and am busy chopping cabbage and red peppers...I feel confident enough to give it a try since your responses and will post to let you both know how it turns out !!

Sincerelt Janet Hoshel

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Permalink Reply by Martha Hill on November 15, 2009 at 4:26pm

It really is the easiest thing in the world to make !! Just make sure that the cabbage stays under the brine and skim it as needed !! In two to three weeks you will have kraut !! Please do keep us informed !! Are you adding the peppers to this batch ?? If so I would like to see if yours has the same sweet taste !! I may try it next year !!

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Permalink Reply by Janet Hoshel on November 16, 2009 at 9:18am

Yup ...cabbage is under the brine and I did add the red pepper to this batch. For the pepper to be the same as the jar I was given I added 1 red pepper per each 4 pound head of cabbage...Im trying this first batch without adding any sugar...if its not as sweet as the one I tried Ill try again with a tbsp of sugar...But will keep you informed as to how it turns out and what I added once I get the satisfactory result.....Thankyou I really value your input Martha H.....If its any easier you can use my email ... jddh@netkaster.ca what ever you prefer. Its suposed to notify me through my email when I get a response in here but it doesnt seem to work.
Thank you
sincerely Janet Hoshel

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Permalink Reply by Martha Hill on November 22, 2009 at 5:35pm

Thank you for the email addy !! I am always looking for variations on the food I preserve !! Let us know how yours turns out !! You can`t have too many recipes you know !! I don`t think that I would add sugar till after the brining process !! It could cause it to mold and go soft !! I would add it when you are ready to eat it if you need additional sweetness !!

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Permalink Reply by Janet Hoshel on December 1, 2009 at 4:05pm

ya i put this crock on the 13th of november and i have been sneaking tastes once and a while. itll still be a couple of weeks and ill forsure tell you how it turns out .i love recipes to and experimenting so im loving this

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Permalink Reply by Martha Hill on December 8, 2009 at 4:02pm

I am waiting to hear if yours is sweet as well !! Be sure and let us know !! When mine is made I just bag and freeze it in meal size for two !! I have more freezer space than pantry space !!

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Permalink Reply by Janet Hoshel on December 13, 2009 at 1:37pm

Hi Martha

We tried the red sweet pepper kraut yesterday and it was lovely, I am now going to make another batch bumping up the peppers to 4 per cabbage head. It did have a sweet flavour but not quite as sweet as the batch I originally tasted... will keep you informed on that out come as well. I love this its like a fun hobby..I also love to can and preserve in all ways....Im enjoying this experimenting with kraut and enjoy our chats about it too. Much appreciate the tip on freezing the kraut in bags as I also have very little pantry space. Look foreward to hearing from you again and love very much , your tips on all things. Its so great to chat with someone with similar interests.

sincerely Janet

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Permalink Reply by Janet Hoshel on January 19, 2010 at 9:08pm

The 4 peppers where a winner, 4 peppers per 1 head of cabbage Martha !!!.....Got another one 4 you if u use meat at all??....I make my favorite homemade burgers and dice up home made pickles in th burger mixture..its great in flavour and moistness.I use it in ant ground beef, lamb. chichen, turkey etc... but amazing moistness n flavour!!!!

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