Chemiker > wrote:

> Does red cabbage make decent kraut? I
> shredded mine per Strybl (Polish kraut). but even he says to use white
> cabbage. Used good natural sea salt, but I noticed that this head of
> red produced less juice than I'm used to seeing with white cabbage.

In Germany, sauerkraut is sometimes - rarely - made with red cabbage.
It was more popular in the olden times. I have a Bulgarian recipe for
red-cabbage sauerkraut. It calls for salt and spices. Between layers
of cabbage, black peppercorns, apple slices and unripe grapes are
placed. On the bottom of the vessel and on top of the cabbage vine
leaves are placed. The cabbage should be covered with the juice. If
there is not enough of it, salted water is added.

Victor