SC - Sauerkraut OOP

[Karen]

>>>>>>>>

n a message dated 10/12/98 3:10:02 PM US Mountain Standard Time,
allilyn at juno.com writes:

> 
>  Haven't you just washed out all the flavor?  Wish I had some
saurkraut to
>  try.  I'll have to get some fresh cabbage and some coarse salt and
try
>  making my own for the period redaction attempts.
>  

As with salt cured hams, washing out the salt is necessary if homemade
kraut
is to be edible to most palates.

Mordonna DuBois

<<<<<<<<

When we lived in Germany, about 8 years ago, the German Grandmother
that adopted us told me how to make saurkraut, and she was not talking
about the fresh cabbage.  She always started by rinsing to get out
some of the salt, (and if you are using canned, the taste of the can
as well).  This does not negate any of the flavor as the juice is not
the flavor agent, the kraut itself is sour.  She would then add a
tablespoon of flour, and a teaspoon of sugar, 8 juniper berries, and a
handful of caraway seeds.  The kraut would slightly thicken and
bubble, and the sugar would set off the sharp taste of the sour and
juniper without really being noticed.  I know this is documentablly
period, that is just the way she showed me to make it, and that is the
way I always do.

Many Germans today also add white wine to it after it has been rinsed,
as it is inexpensive (there) and they all have it.  This adds a
different dimension to the flavor that I really liked.

Tyrca





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Lady Tyrca Ivarsdottir
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