[Sca-cooks] sauerkraut
Bj Jane Tremaine
vikinglord at cox.net
Tue Sep 20 08:21:12 PDT 2005
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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