Sauerkraut

[Subdeacon Joe]

https://siglindesarts.wordpress.com/2021/12/19/sauerkraut-using-a-late-period-german-recipe/

 

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According to Volker Bach, who is the translator of this recipe, Johann Coler’s Oeconomia ruralis et domestica was a popular book on the topic of managing a wealthy household. It is based largely on previous writings by Coler and first appeared between 1596 and 1601. Repeatedly reprinted for decades, it became one of the most influential early works of Hausväterliteratur. Volker was working from a 1645 edition for this translation, and he notes it is the earliest recipe for sauerkraut that he has found.

To lay in (einzumachen) a sour cabbage

Strew a small handful of salt on the bottom (of the cask), then form a layer of shaggy (zoettichten) cabbage over it, cut on a zoetteleisen (cabbage slicer) or a cutting board. Caraway and salt is strewn on the cabbage and then, if you wish, you lay halved or quartered heads of cabbage on top, but it must be laid down forcefully and close together. You can do this and then strew salt and caraway on it again. Then lay down another small layer of shaggy cabbage and stamp it with clean feet until the juice runs up though the toes as is the custom in some places. But if you think that it would disgust you that it is stamped with feet, you may take a wooden masher and mash it with that until it releases its juice. Continue thus, lay down another layer of cabbage with salt and caraway strewn on, and sometimes also a handful of juniper berries strewn into it, until your tun or barrel is full. But you must always mash or stamp it when a layer has been laid down so that it gives off its juice. When it is full, lay down boards on the cabbage and put stones on the boards that are as heavy as you can lift so the cabbage is weighed down and ever more juice pressed out. When you have later cooked it and want to serve it, arrange a couple of bratwurst sausages or fried herring around it on the bowl or on top of the cabbage and then eat of it and see how you like it."

[Hardpan Curmudgeon SASS #8967]

I'll opt for the wooden masher paddle myownself, thankee....   

 

And definitely steam up some wursts~!!  

 

              

 

 

 

 

[Wallaby Jack, SASS #44062]

2 hours ago, Hardpan Curmudgeon SASS #8967 said:

I'll opt for the wooden masher paddle myownself, thankee....   

 

And definitely steam up some wursts~!!  

 

              

 

 

 

 

 

 

  ............. how much more wurst can you get ?  

[St. Louis Suomi SASS #31905]

I am happy to see he added caraway seed.  A flat board with a large rock or brick on top for weight works well for the batches we made in the large crock.  Roast pork and bread dumplings go great with this.  Yummmmmm

 

STL Suomi

[Calamity Kris]

My parents used to make a wein kraut, using cooking sherry, I believe.  If I find the recipe, I'll post it.  Oh, plenty of caraway seeds also.

[Forty Rod SASS 3935]

I had an older German lady as a business partner for the last eleven years of my working life.  She made the most wonderful pastries and always had a half dozen crocks of sauerkraut sitting on her kitchen cabinet.

 

Until I met her I never knew that sauerkraut could be made in so many flavors: caraway, dill pickle, ham, and so on.

 

I haven't seen her since we moved up here, but I still talk to her a couple of times a month.  I miss her a lot.

[Colorado Coffinmaker]

 

Anyone whom steams Wurst needs flogged !!!  Wurst is to be GRILLED (As in "on a Flat Top")

[Wallaby Jack, SASS #44062]

5 hours ago, Colorado Coffinmaker said:

 

Anyone whom steams Wurst needs flogged !!!  ........

  ........ or wurst ..........  

[Sixgun Sheridan]

Sounds like a bunch of Sour Krauts on here...

[John Barleycorn, SASS #76982]

I buy Silver Floss in a glass jar.