Making sauerkraut ...

I'm sort of addicted to Mark Frauenfelder's projects; he has a very low key approach to DYI projects and I admire the idea that one can often make things that they use. I've made a pretty good cigar box guitar following his lead; they claim OFs like me can keep their brains making connections by playing a musical instrument. Mine doesn't sound as good, but maybe the neurons upstairs don't know the difference.

In any event, here's a link to the sauerkraut; I wonder if the salt is really necessary?

http://www.chow.com/food-news/86055/mar ... g-project/

Regards, Bob

Bob, home made sauerkraut is addictive. About the salt:
Salt serves two purposes:
First, it draws water out of the shredded cabbage which makes the juice that will cover the cabbage during fermentation, and keeps the sauerkraut crisp.

Second, it creates an environment that inhibits the growth of undesirable bacteria and yeasts which can cause sauerkraut to go bad during fermentation.

Bob, I have told my kids (and many others) how my Mother made sauerkraut every year from our garden. (grew up on a farm in Missouri) Mom had several 5 gallon crocks that she used for this (and other) purposes. I don't know how many of these she had but probably 6 or 8 of them. She made 4 crocks of kraut every year, she also made pickles. Dill, (with real dill) bread and butter, mustard, sweet, sweet and sour and probably others. AFAIK she used salt in all the pickles and for sure in the kraut. My brother who was 1.5 years younger and I used to steal the fruits of her labor even before they was really ready. And Karen is correct, home made sauerkraut is addictive. Dill pickles made with dill from the garden are too!

Last Summer I took a trip to Syracuse and met up with Dan Smothergill. He took me to a German restaurant that makes their own sauerkraut from red cabbage. I had it on a Reuben sandwich - one of the best I've ever had.

When making homemade kraut it is nice to include a few whole leaves of cabbage in between the layers of sliced cabbage. Then use these for cabbage rolls!