SC - FW: Anniversary banquet

[Steven Weidner]

Sauerkraut is made by pressing cabbage layered with salt in a crock and
fermenting it.  I would suspect it was discovered by accident when someone
was attempting ot preserve it with salt.  

- -----Original Message-----
From: Jenne Heise [mailto:jenne at mail.browser.net]
Sent: Monday, October 23, 2000 3:31 PM
To: sca-cooks at ansteorra.org
Subject: Re: SC - pierogys


> If you are adhering to strict historical accuracy, I don't think you can
> truly document sauerkraut or pirogi, although both are probably "period."

Dembinska lgives part of a sauerkraut recipe:
Mikolaj Reg in "Zywot czlowieka pozciwego" (1568) describes a sauerkraut
method: "Having romoved the outside leaves of some nice
heads of cabbage, cut them in half and fit them neatly into a vat,
spreading beet chards & dill between the layers"
I don't know whether the original specifies the kind of brine to use...
- -- 
Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at tulgey.browser.net
disclaimer: i speak for no-one and no-one speaks for me.
"I do my job. I refuse to be responsible for other people's managerial 
hallucinations." -- Lady Jemina Starker 



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