[Sca-cooks] Service and Kraut questions from Gwen Cat

[lilinah at earthlink.net]

Gwen Cat wrote:
> 1) while I suspect every one knew how to make it, are there actual period (preferably 
> German) recipes for creating sauerkraut? I know Rumpolt has recipes for cooking/serving 
> it, but anyone write down how they made it?

Not quite sauerkraut, but related, i suspect:

from Ein Buch von Guter Spise, circa 1350
translation by Alia Atlas

48. Ein condimentlin.
Mal kümel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern und clein cumpost oder rüeben, waz du wilt.

48. A Condiment.
Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.

I have made this with beets, with cucumber, and with cabbage, varying the seasonings. I didn't ferment it, but it was tasty...

Urtatim (that's oor-tah-TEEM)