SC - food allergies and safety

[Stefan li Rous]

In a message dated 10/11/98 11:12:41 PM Eastern Daylight Time,
stefan at texas.net writes:

<< Ok. cabbage and salt. I thought cabbage was pretty dry. Where did enough
 juice come from to cover the cabbage?>>

Each layer is pounded down until it's juice covers it. When the crock is
filled a piece of cheesecloth is draped over the top and a weighted plate is
placed on top to keep the cabbage below the surface of the juice.
 
 <<Kosher salt? ...<snip.....is this just regular salt or is it different in
 what's in it >>

The grains are a little largwe but the main reason you use Kosher salt (or
canning salt if preferred) is because it lacks additives such as ground talcum
or other anti-caking agents which are almost always present in common table
salt. Theses additives cause the liquid to be milky colored which is a
negative characteristic if present in the finished product.
 
 <<Thanks.
   Stefan li Rous >>

Ras
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