SC - Re: sca-cooks V1 #367

[L Herr-Gelatt and J R Gelatt]

Aine of Wyvernwood said:
  add suerkraut to that list....originall it was put into crocks with
  a rock inside to keep the cabbage beneath the vinegar and burried to
  keep it cool and to ferment...my mom makes the stuff, tho she does
  not bury it - it is the same.

When I have made saurkraut, there was no vinegar added.  Salt, cabbage, and
pressure were key.  Natural fermentation did the rest.

	Tibor
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================