[Sca-cooks] sauerkraut

[Adele de Maisieres]

Pat wrote:

> 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.

I do the same thing in my kitchen at home-- no century-and-a-half's 
worth of anything 'round here.  At any rate, the cabbage doesn't get 
left exposed to the air-- mine gets covered with clingfilm.


-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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