[Sca-cooks] sauerkraut

[Pat]

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