SC - Sauerkraut

[Phil & Susan Troy]

Kathleen M Hogan wrote:
> 
> The cabbage actually has juice in it...the salt brings it out when you
> mash it.  The reason for the Kosher salt is that it is a coarse, flaked
> salt and works much better for this  work.  I also use it when I make
> pretzels.

I'd say iodization (or the lack thereof) was an issue, too.

Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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