[Sca-cooks] Outlands Coronation Feast-PSA

[Susan Lin]

I'll check out the cabbage and make sure it's edible.  If not I'll purchase
more.  I will say I have it in jars and none of them have exploded (yet!)

Most store brands of sauerkraut are made with fresh cabbage that is given a
brine solution and then cooked.  especially the canned stuff.  If it's in a
bag in the fridge section it may not have been cooked but it still usually
has preservatives in it.

Last year at the Boulder Farmer's Market there was a company who made
pickled cabbage and I might check with them if we need more.  Assuming they
are still in business.

-S

On Thu, Apr 23, 2009 at 6:59 AM, Elaine Koogler <kiridono at gmail.com> wrote:

> Yeah...when my mom made it, it fermented.
>
> Kiri
>
> On Thu, Apr 23, 2009 at 7:14 AM, Antonia Calvo <ladyadele at paradise.net.nz
> >wrote:
>
> > Stefan li Rous wrote:
> >
> >> So, is it still salted cabbage now or has it started to ferment into
> sour
> >> cabbage?
> >>
> > Good Heavens!  After several months, it's fermented all it can ferment!
> >
> >
> >> Side Topic - When I buy sauerkraut in the store, is it actually
> fermented
> >> cabbage? Or is it really salted cabbage which has been soured by some
> >> commercial process other than fermentation?
> >>
> >
> >
> > AFAIK, it's fermented.
> >
> >
> > --
> > Antonia di Benedetto Calvo
> >
> > -----------------------------
> > Habeo metrum - musicamque,
> > hominem meam. Expectat alium quid?
> > -Georgeus Gershwinus
> > -----------------------------
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