[Sca-cooks] sauerkraut

[Bj Jane Tremaine]

My Grandmother keep her in a oak barrel in the root caller with a plate on 
top to keep the cabbage in the brine.  I remember scraping off the mold on 
top to remove the plate to get to the kraut.   Lots of penicillin in her 
basement.

Jana
----- Original Message ----- 
From: "Adele de Maisieres" <ladyadele at paradise.net.nz>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, September 16, 2005 12:15 AM
Subject: Re: [Sca-cooks] sauerkraut


> 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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