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Old 05-30-2020, 07:08 AM
dragoon500ly dragoon500ly is offline
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Join Date: Oct 2010
Location: East Tennessee, USA
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Default Sauerkraut

This is, quite simply, cabbage which has been preserved in salt. Start with a tight cabbage (the white or pale green sort), cut it into quarters and remove the thick center core and any damaged outer leaves. Shred the cabbage thinly and pack it into a large container with plenty of sea salt between the layers, pressing each layer down well. Find a plate that fits inside of the container, sterilize it by pouring boiling water over it and place it over the cabbage, adding a weight on top to keep the cabbage compressed. Cover the container but check it daily, skimming off any scum from the brine, then re-sterilizing the plate and replacing it. The cabbage will ferment and the brine will bubble; when this stops (after about three weeks), the fermentation process has ended and you can eat the sauerkraut. Most aficionados think it tastes better after another three to four weeks. Expect it to smell while fermenting and when you open the container to remove some.

When you want to eat some, remove a sufficient quantity from the container and rinse it well before boiling it in unsalted water. You can add a chopped apple and/or some caraway seeds.
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