[Sca-cooks] Kraut krauting

[Phil Troy / G. Tacitus Adamantius]

On Sep 30, 2009, at 3:01 PM, Volker Bach wrote:

> Well, I started my first batch of sauerkraut - got a big pottery  
> container, shredded ten kilos of cabbage, salted it down, tamped it  
> in, put a bowl on top to press it and now i hope to get something  
> edible in a few  month's time.
>
> If it works, I'll try something more ambitious next year.
>
> Cheers
>
> Giano

Cool!

I've seen some references to people using little or no salt, and also  
to pressing down a couple of whole cabbages in with the cut stuff, so  
you can have pickled whole cabbages or cabbage leaves for stuffing,  
pan liners and so forth.

Adamantius (who mostly lactic-ferments chiles for making sauces)






"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter