General Discussion 2

Sauerkraut Dry and Brown

Goozer | Jan 1, 2012 12:00 PM

When I was young we'd do New Years Day dinner at my aunt's and I always loved her sauerkraut but can't duplicate it. It was nice and dark, brownish/orange/reddish, and was on the dry side. I have no idea how she did it. Mine stays pretty much the regular sauerkraut color and is soupy. Any ideas? Thanks.

Want to stay up to date with this post?

Recommended From Chowhound