SC - Sauerkraut

[Diana L Skaggs]

At 02:43 PM 10/23/00 -0500, you wrote:
>IIRC, the traditional German method uses salt and pressure rather than brine
>and creates the brine from the cabbage juices leached out by the salt.
>
>Bear

That's the method used by my canning book.  The cabbage is shredded and
layered with salt in a stonewear crock. After the cabbage has "soured" it
can be packed into jars and waterbathed for storage.  If anyone wants the
particulars, let me know and I'll post. Leanna