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Thursday, September 3, 2009

It's time to make Sauerkraut



The Germans did not invent Sauerkraut. Chinese Laborers 2,000 years ago, building the Great Wall of China, ate Sauerkraut to prevent scurvy.


Gene making Sauerkraut

Cabbage was initially fermented in rice vinegar. I use my mother's recipe of sprinkling coarse salt, mustard and caraway seeds between layers of shredded cabbage and letting it ferment naturally.

My secret is using a mild cabbage called Zuckerhut or Spitzenkraut (pictured above).

Quarter cabbage, remove small core, shred.

Place about 3 inches of shredded cabbage into large stone crock.

Sprinkle with handful of coarse salt and about 1 TB of caraway seeds and 1 TB of mustard seeds.

Repeat layers until stone crock is filled to within 3 inches of top.

Invert large plate on top of kraut and place heavy weight on top of plate.


Cover with cloth.

Check in a day or two to make sure liquids have come to the top or add a little water to cover kraut.

Let ferment for six weeks in a cool (about 60 degrees), dark place.
Freeze in serving size bags.

Gina

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