Sauerkraut Question

[Guest guest]

Yes, these are the leaves one leaves intact, when preparing cabbage for

chopping (for both kraut and kimchi). They are folded and stuffed around

and atop the pounded cabbage & other veggies. Since I was told not to wash

them, this is the reason why I don't make kraut or kimchi unless I can get

good organic cabbage. I always juice a few of these outer leaves as well to

provide a little liquid omph for the ferment.

Norma Pirie

> Message: 1

> Date: Sun, 29 May 2005 12:21:50 -0000

> From: " winnieapling " <winnieapling@...>

> Subject: Saurkraut question

>

> Sometime back I was watching a program on making bread and one of the

> programs dealt with making ferments from different airborne organisms

> to start a culture for sourdough bread. I found it rather interesting

> that someone used the outer leaves of the cabbage plant, the dark

> green with the talcum (powder dusting) look to them for their

> ferment.They said that the white stuff created a wonderful bread

> culture. My question to the list is, is anyone using the outer dark

> leaves in their kraut to pick up on this organism? Mike , have

> you heard of this before?

> Winnie

>

[Guest guest]

Hello Bee and my other new friends,

I am hanging out for some good sauerkraut and would like an instant one

from an organic shop. (Tried making my own, but it just didn't turn out

well at all, will try again this week.) My local organic shop sells one

with 'organic cabbage, sea salt and juniper berry'. I've looked up

previous messages re juniper berry, and can only find one regarding

sauerkraut. Your advice there was not to have sauerkraut with the

juniper berry. Why is that? Pardon my ignorance here, but I've never

heard of juniper berry. I'm about to google it, so I'll soon find out I

guess. Maybe someone can wise me up a little on how to do a good batch

of homemade sauerkraut. I'm not much of a success story in the kitchen.

Thanks very much

, Australia