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09/23/2003 Archived Entry: "IT'S TIME TO MAKE SOME OLD-FASHIONED SAUERKRAUT"

IT'S TIME TO MAKE SOME OLD-FASHIONED SAUERKRAUT

There's a reason for everything, even if we don't understand it. It's likely the old timers of 200 years ago didn't understand many of the reasons they made sauerkraut except they knew this was a good way of preserving their cabbage through the winter. Today we know that fresh, raw cabbage is very rich in vitamin C, containing enough in 200 grams (that's about a cup) to supply a whole day's needs. Cooked cabbage and sauerkraut have about half this much. Sauerkraut is also an excellent source of Vitamin K. In the old times, Vitamin C was hard to come by during the winter. Beyond their conscious knowledge, sauerkraut was one of their very few sources.

Here is a sortakinda reasonable-sized recipe, as kraut goes, from Mabel Mertz of Southern Alberta:

* 5 lbs shredded cabbage (About 6 quarts, pressed)
* 2 oz salt (3 tablespoons)

Shred cabbage finely, put it in a large pan. Mix cabbage and salt with your hands. Pack gently with hands or potato masher. Repeat until crock (we use a 6 gal plastic bucket) is nearly full. Cover with cloth, plate and clean rock or something heavy. During the curing process, kraut needs daily attention. Remove scum as it forms and wash and scald cloth often to keep it free from scum and mold. At room temperature, fermentation will be complete in 10 to 12 days. Pack into jars adding enough juice to fill jars. Often there is not enough juice. If this happens, make a weak brine by dissolving 2 tablespoons of salt to a quart of water. Screw bottle lids on tight and process in a boiling water bath for 15 minutes. After bottles are cool be sure they have sealed before putting them away.

That should do it. I haven't made sauerkraut in a long time and I miss the flavor and texture of the homemade variety. Chef John served what seemed to be homemake kraut at the Midland during the Czech festival. I know it was very good and I've been hungry for it ever since. Now to find the old cabbage shredder and get to work. Oh for a mandoline! I bet Caleb has some kraut cabbage hidden away somewhere that I can buy.