SC - Sauerkraut
Phil & Susan Troy
troy at asan.com
Mon Oct 12 11:20:14 PDT 1998
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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