Sweet and Sour Sauerkraut

Let’s make it

1. Mix the chopped celery, green pepper and onion into the sauerkraut.
2. Warm the sugar, water and vinegar gently in a saucepan, stirring until dissolved. Let cool, then pour over the sauerkraut mixture.
3. Cover and refrigerate overnight. Stir before serving chilled; drain individual portions lightly if desired.

From the complete review edition, page 48. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.