SC - period suerkraut?

[Mark Schuldenfrei]

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
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