This is a great recipe, you may add whatever you like to it to "tag it" as your own. Use your imagination, I'm giving you the basic "starter"!SAUERKRAUT SALAD GUIDE ( My friend Diane's recipe)
Guide. In other words, here's your guide, now make yours to taste :<}
1~ 14.5 oz can Sauerkraut, rinsed and drained (I even squeeze it 'dry')
Red or Green Pepper, chopped (1 or 2)
Onion, chopped (1 or 2)
Mix with the drained sauerkraut in a bowl. Pour a vinegar brine over it, made from:
1/4 cup cider vinegar & 1/2 cup sugar, simmered.
Store in glass in fridge. Makes a quart, so a quart sized glass mason jar with plastic lid is perfect for it's storage.