Worldwide Beekeeping
Sustainable Living => Preserving Food => Topic started by: Slowmodem on April 06, 2014, 01:02:26 pm
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we made kraut last week. chopped cabbage, salt, hammering, done. We filled a 3-lb crock, so we should get a dozen or so pints of kraut in a month or so.
I love it, especially fried with onions. Or just right out of the jar. ;D
What gets me is, who discovered this stuff, and how did they discover it? :-\
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Kind of like gravy, must have been hard times and down to the last of everything in the cupboard. Who would mix grease, salt, pepper, flour, cream and water in a skillet and cook it up!! (basic ingredients many ways to make it and add to it).
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I feel the same way about oysters. I dearly love them, but the first person that ate them was really, really hungry.
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Germans probably? my mothers side (Grandma Swigert) were Krauts :D. mom fixed it at least once a week when us boys were growing up with pork neck bone and corn bread. I still have to have it once in awhile. Jack
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Oh good heavens NO! Please don't let my wife find Cabbage on sale! She blames the resulting smell after eating and digesting on the dogs. I believed her for a while.. it was THAT bad.. I forbade her from ever touching cabbage again!!!!
Right, didn't work.. I should have DEMANDED she buy it more often, would have worked better.