The sugar is inherent in the cabbage. How do you think the kraut ferments.
There is also no vinegar in kraut. If there was, there would be no
fermentation.
"Aaron Baugher" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Quoted post said:First thing I do when reading a label is multiply the carbs per
serving by the servings per can to get an idea of how many carbs
there are in the quantity I'm holding in my hand. I agree, it would
be a good idea to include the actual total number on the label. For
one thing, it would eliminate the rounding uncertainty.Right. It's not that I can't multiply 14 by 2; it's that I don't know
what the 2 really stands for.Quoted message said:In the case of sauerkraut, that product sounds suspicious.
Saurkraut should just be cabbage, vinegar, salt. To be that high, I
would think it would have to have added sugar.Amazing; as much as I rant about added sugar in products, it never
occurred to me to check the kraut. Sure enough, there it is:
"cabbage, water, sugar, salt, caraway seed." Considering how much
salt is in kraut, that must be quite a bit of sugar to come ahead of
it in the list. Guess that's what I get for buying the fancy
brand-name when it was on sale. I'm pretty sure the cheap stuff I
usually get doesn't have any sugar.I should make my own anyway, next time cabbage is on sale. I made
some a few years ago when I had a garden, and it was very easy and
tasted great. You don't need a crock or anything with the recipe I
used. You just mix the cabbage and salt, fill the jars and screw the
tops on as tight as you can, and put it away to ferment with a tray
under the jars to catch the juice that gets forced out as it cooks.--
Aaron -- 285/235/200 -- http://aaron.baugher.biz/"If you hear hoofbeats, you just go ahead and think horsies, not
zebras."