| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserving, Pickles |
6 |
Crocks |
INGREDIENTS
INSTRUCTIONS
Containers must be brushed cleanly with hot water and dried in the air
before starting.
Use *uniodized* salt
To flavour: Between the layers, you should insert a small portion of some
small apples, vine leaves, unripe grapes and juniper berries. (from Mary
Hahn's Grosses Einmachbuch) posted by: Heidi Nawothnig
Kraut *must* be covered with brine at all times during fermentation. Let
stand in a dark, cool place to ferment. (approx. 6 wks.in a cool cellar as
opposed to 14 days in the kitchen)
The best quality kraut is make at a temperature below 60F and requires at
least a month of fermentation. It may be cured in less time at higher
temperatures, but the kraut will not be so good. If sauerkraut turns tan,
too much juice has been lost in the fermenting process. When fermentation
has ceased, store the kraut in a cool place after sealing by either of the
following methods: 1)simply pour a layer of hot paraffin over the surface
of the kraut. For greater effectiveness, heat kraut to simmering
temperature about 180F, pack weak brine -2 tablespoons salt for 1 quart
water to cover, leaving 1/2 inch head space and process in boiling water
bath for 25 minutes for pints, 30 minutes for quarts. from THE JOY OF
COOKING To make it right in the glass jars without a crock:
Shred cabbage very fine and pack into sterilized jars, shaking down but not
packing tight. All 1 rounding teaspoon of salt. Fill jars with boiling
water and seal. Have jars standing in hot water so as to prevent breakage.
Keep in warm place and the kraut will be ready in about 2 weeks, and there
will not be the unpleasant odor of fermenting kraut in a stone jar. From:
George Gravel
From: Jim Weller Date: 05 Oct 97
Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on Dec
21, 98
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