Re: sauerkraut again -IT'S WORKING - update; RECIPE HERE!

[Guest guest]

This batch is super yummy. Here's what I ultimately did: Sauerkraut Sliced VERY, VERY THIN (Cuisinart Food Processor) cabbage Added pinch of water into large stainless steel salad bowl (those real BIG ones) Added salt, started with 3 teaspoons for my probably 10 or pounds Added little dried dill, not seeds, but their green tops Added pinch of kelp Added pinch of water to get it moist Mixed all together maybe minute to just get everything tossed and wet Topped the whole mixture with outer large cabbage leaves Mixed all together Added two large salad plates Then added one qt. glass jar of water Pressed down as best as I could Daily peeked, washed plates, mixed the batch again... Added more

salt if felt I needed to...little at time... It's been 2 days or maybe it's 3 and it's really, really good. Thought I would add in the garlic cut up clove that I had but thought of my husband not loving garlic breath, so was considerate. Decided today to not be considerate and added it in. Can't wait.....b ut I did take a sneak small plate full. Green/red both work here. This reminds of buying canned sauerkraut when we were kids to eat right out of the can. I used to add French's Yellow Mustard. A flash back at its finest here. Wow, but I am surely wondering if the days we ate at the Jewish deli, as our Sunday treat, had saukerkraut made with garlic in it which I have made before, but for some reason I wasn't working. Sunday the Farmer's Market will have my hugh

cabbages and my buying power. Since I don't want to can the kraut, and cabbage is very expensive in the winter, wonder how I can keep it all winter long. Suggestions? Now I may be tempted to find some cukes and make dill pickles in my large crock, but maybe Suzi can help and let me know if the famous stainless steel hugh salad bowl can be my pickle vat???????????????? Thanks. carolg

[Guest guest]

Even the best stainless can leach some metal alloys. Not a big amount, but...who needs them?

Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Rainbow Example!aeranch@...

----- Original Message -----

From: Suzanne

health

Sent: Thursday, August 17, 2006 11:41 AM

Subject: Re: sauerkraut again -IT'S WORKING - update; RECIPE HERE!

Seal a meal and freeze it?????

As for the pickles... I've done it in glass jars but not stainless steel...

SuzicarolG <cgiambri@...> wrote:

Since I don't want to can the kraut, and cabbage is very expensive in the winter, wonder how I can keep it all winter long. Suggestions?

Now I may be tempted to find some cukes and make dill pickles in my large crock, but maybe Suzi can help and let me know if the famous stainless steel hugh salad bowl can be my pickle vat????????????????

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[Guest guest]

I'm using a stainless steel "bowl"--salad bowl, not can. Hope it doesn't leach anything as it's working well. carolgGayla <aeranch@...> wrote: Even the best stainless can leach some metal alloys. Not a big amount, but...who needs them? Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Rainbow Example!aeranch@... ----- Original Message ----- From: Suzanne health Sent: Thursday, August 17, 2006 11:41 AM Subject: Re: sauerkraut again -IT'S WORKING - update; RECIPE HERE!