SC - Sauerkraut

[Conni Hazelwood]

Your recipe is very similar to the one I learned from an elderly neighbor in
the 60's back in the Mo. Ozarks.  I seriously doubt that recipe, or the
method has changed very much over time.  I'm told that in Korea they bury
their kimshee in a sealed pot for either six months or a year while it
ferments.

> -----Original Message-----
> From: owner-sca-cooks at Ansteorra.ORG
> [mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Kathleen M Hogan
> Sent: Friday, October 09, 1998 12:28 PM
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Sauerkraut
>
>
> On Tue, 6 Oct 1998 18:13:07 -0500 allilyn at juno.com (LYN M PARKINSON)
> writes:
>
> >>>I've just added sauerkraut to the Oct. menu. :-) Period-like, of
> >course, but  it WILL be there.                  Ras (Still hoping for
> >a recipe but will fudge it if I have to. ;-))<<
>
> >Basically, it's shredded cabbage pickled in salt.  It's quite acidic,
> >try not to use an aluminum pan, but I'm sure you know that.
>
> The way my Mother learned to make  it (we lived in the Ramstein area) was
> fairly simple, but takes a loooong time.  She used to layer shredded
> cabbage and kosher salt in a stoneware crock (a regular dinner plate fit
> inside it just to fit)...about 2" cabbage and a tb or so of salt, then
> mashed it with a wooden masher until the juice came over the cabbage.
> Then another layer of cabbage and salt and more mashing...continuing this
> until it came to the top of the crock. She then put the plate on it with
> a weight (she used a quart jar of water).  We then put it in the back of
> the garage (a cool dark place) for a couple of months.  I remember one of
> our neighbors complaining that it smelled like something died in the
> garage (we have a paper mill here in Augusta, and when the wind blows
> from the mill, it smells like Mom's sourkraut...I think I'm one of the
> few people around here that actually likes the smell).  But the sourkraut
> was WONDERFUL.  I can't document it as a period method, but it is
> certainly simple enough to be.
>
> Caitlin NicFhionghuin
> House Oak & Thistle
> Shire of Bordervale Keep, Atlantia
> Augusta, GA
>
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