SC - Sauerkraut

[Kathleen M Hogan]

On Sun, 11 Oct 1998 21:17:11 -0500 Stefan li Rous <stefan at texas.net>
writes:
>Caitlin NicFhionghuin gave directions for saurkraut. 

>Ok. cabbage and salt. I thought cabbage was pretty dry. Where did 
>enough juice come from to cover the cabbage?
>
>Kosher salt? For those of us who are not Jewish and don't care if the
>salt is kosher or not, is this just regular salt or is it different in
>what's in it or the size of the grains or something else other than
>being blessed or kept seperate from certain items?

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.

Caitlin NicFhionghuin
House Oak & Thistle
Shire of Bordervale Keep, Atlantia
Augusta, GA

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