SC - Sauerkraut

[Kathleen M Hogan]

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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