[Sca-cooks] sauerkraut
Pat
mordonna22 at yahoo.com
Thu Sep 15 22:14:30 PDT 2005
Yes, if you salt the cabbage and then stick it in the fridge, it won't turn into sauerkraut.
However, do you remember me talking all those years ago about Auntie Ruth? My ex's foster mother who taught me so much about German cooking?
Well, Auntie Ruth made several batches of Sauerkraut every year for more than seventy years, and never added yeast. She'd just shred the cabbage, layer it with salt in a stoneware churn, stick it in the meathouse outside and wait a week or so. Nothing to it. 'Course that meathouse had been standing for nearly a century and a half (it was the "new" one, built after the first one burned,) and been used to store ham and 'kraut for all that time, so there were probably plenty of yeasty beasies in residence.
Mordonna
Stefan li Rous <StefanliRous at austin.rr.com> wrote:
In which case, unless the yeasts/bacteria/
whatever are already there in/on the cabbage, there is no guarantee
that it will turn into sauerkraut, unless the needed beasties are
there in the air, the temperature is right etc.
If you salt the cabbage and then stick it in the refrigerator, you
get salted cabbage, right? Not sauerkraut.
Stefan
Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Pat Griffin of Millbrook, AL
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