In article
>,
Tommy Joe > wrote:


> The sauerkraut was reddish in color and
> sort of sweet, but not sickly sweet. It was tart but did not seem as
> salty as the yellow colored stuff. Maybe it was just as salty but
> didn't taste so. I loved the stuff. Sauerkraut in perogies is good
> too. My question is, for the reddish cabbage, what is that less salty
> and less tart taste achieved? I don't think it's purple cabbage.
> Maybe beet juice. Anybody know anything about the reddish and less
> salty tasting cabbage?

It's red cabbage, a very traditional German side. It's not sauerkraut.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> Tommy Joe > wrote:
>
>
>> The sauerkraut was reddish in color and
>> sort of sweet, but not sickly sweet. It was tart but did not seem as
>> salty as the yellow colored stuff. Maybe it was just as salty but
>> didn't taste so. I loved the stuff. Sauerkraut in perogies is good
>> too. My question is, for the reddish cabbage, what is that less salty
>> and less tart taste achieved? I don't think it's purple cabbage.
>> Maybe beet juice. Anybody know anything about the reddish and less
>> salty tasting cabbage?
>
> It's red cabbage, a very traditional German side. It's not sauerkraut.

Called rotkohl or rotkraut it's made by cooking purple cabbage but not
fermenting it. Dice it up like for coleslaw. Add a small amount of
sugar and start cooking. It goes from purple to red as it cooks. Keep
cooking until the sulfur smell leaves. Done.

On Mar 19, 10:25*am, Dan Abel > wrote:


> It's red cabbage, a very traditional German side. *It's not sauerkraut.


I'm not doubting you, but they called it sauerkraut and it was a
bit sour, only not as sour as the yellow type, with a sort of sweet
taste, but not overly sweet. It was also cut just like sauerkraut.
Whatever it was - and I'm not doubting you - I preferred it to any
kraut I'd had before. Really good stuff, love to know how to make it
or if it can be bought somewhere.

TJ

On Mar 19, 1:28*pm, Doug Freyburger > wrote:


> > It's red cabbage, a very traditional German side. *It's not sauerkraut.

It could be a beet juice. I do not think that there is something called less salty tasting cabbage.

On Mar 24, 6:44*am, RussianFoodDire <RussianFoodDire.
> wrote:


> It could be a beet juice. I do not think that there is something called
> less salty tasting cabbage.

> RussianFoodDire



I don't know who you're talking to exactly. Cabbage is not salty,
sauerkraut is - right? Just as pickles are pickled cucumbers, isn't
sauerkraut the same as pickled cabbage, or close? Just guessing, I'm
no expert. But I know I've made a lot of cabbage over the years -
nothing special, but I've eaten my share - and I've had it slivered up
pretty good with some lemon and oil and salt and pepper on it - and it
tasted very similar to sauerkraut, and in fact I even prefer it to
sauerkraut.

Raw Kraut makes the turds come out,
And I love it
TJ