SC - Sauerkraut
Diana L Skaggs
upsxdls_osu at ionet.net
Mon Oct 23 16:01:54 PDT 2000
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
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