Reviewer:

Reviewed: May 12, 2012

Not a fan. Very tangy.

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Reviewer:

sarazion

Cooking Level: Expert

Living In: Garden City, Michigan, USA

Reviewed: Mar. 17, 2012

I give this 3 stars only because as another reviewer mentioned the cola take the bite or "sourness" out of the kraut. That was a disappointment as I do like that aspect of sauerkraut. It did not taste bad though. I would recommend this recipe to anyone who does not like the sauer in sauerkraut. I probably won't make it again this way, but at least I can say I tried it.

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Reviewer:

mld815

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Pikesville, Maryland, USA

Reviewed: Dec. 14, 2011

This was the first time my DH got on here to find a recipe and he found this because we were looking for a side dish using sauerkraut. This was the best sauerkraut I've ever eaten. We were not too sure because of the coke but thought we would try it anyway since we had it all on hand. It is a keeper and will be put on weekly rotation! Thank you Thank you! Also to others not too sure, just try it.

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Reviewer:

Shelly

Cooking Level: Intermediate

Living In: Weatherford, Texas, USA

Reviewed: Dec. 10, 2011

To sweet, To sweet, To sweet, Hence the name "sauer" kraut.. I like my sauerkraut sour.. I don't want it to taste like a candy bar... All I could taste was sweetness. It ruined the whole pot. Not a good recipe...I followed the recipe exactly.. that is too much sweetness. sorry. No Good!!

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Reviewer:

KATHI32

Reviewed: Oct. 5, 2011

This is by far my favorite sauerkraut recipe; full of flavor and easy to make!

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Reviewer:

MamasLilBabyLovesShortnin

Reviewed: Sep. 6, 2011

Adds just a little sweet to sauerkraut. I directed a friend to this recipe and I think she makes it once a week. Super simple and tasty!

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Reviewer:

noell76

Reviewed: Jul. 24, 2011

It was okay, but I wouldn't wade the river for it. I like my kraut to have some bite to it - this just didn't.

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Reviewer:

DaGrinch

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

This was a great, great, great recipe. Although, I added a small amount of dillseed and cut back on the butter. It went well with pork loin as well as fresh bratwurst that my grandfather made from hogs that he raises on his farm in Indiana. I highly recommend this recipe to anyone who enjoys kraut or has farm raised swine.

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