I wish there were a recpe for a lower salt kraut but lots of tartness.
too, I would like to know how to make a variety that has a really tart bite to it. I have found that there is a major difference between the brands that are in the bags in the cooler section at the grocery. any recommendations as to most flavorful brands, not those with tons of salt, but with flavor or tartness?
hands aren't working well today....bad/hard fall
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