[Sca-cooks] Homemade Sauerkraut
kiridono at gmail.com
Wed Nov 26 06:46:17 PST 2008
My mother used to make her own as well. Maybe one of these days I'll try
it. If I can make and can pickled turnips (a Middle Eastern recipe), I
guess I could try cabbage!
On Tue, Nov 25, 2008 at 9:04 PM, aoife at cableone.net <aoife at cableone.net>wrote:
> Ah, yes....sauerkraut in a can. My mother made sauerkraut and
> weinies at least once a month...hated the stuff...only ate as
> little as I could get by with. We had an "eat everything on
> your plate" house. No options! Then one year someone gave Mom
> a big bushel of cabbages and she made homemade sauerkraut. I
> always thought it had to be made in a crock...however she did
> hers in jars. Shredded the cabbage-packed it in jars-put un-
> iodized salt on it and filled the jars with sterile water-capped
> them and stored in the bottom of the canning cupbaord for few
> months to ferment(can't remember how long).
> Upshot was...when she asked me to open the first jar...I groaned
> but somehow she got me to try a bite out of the jar (cold) and I
> was hooked!
> But eating it out of a CAN....eeuuuw!
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