Food recipes
Non-Exploding Sauerkraut
Non-Exploding Sauerkraut
Ingredients:
9 cups cabbage, shredded
1/4 cup pickling salt
Directions:
Wash and shred cabbage. Measure 9 cups into mixing bowl. Mix with pickling
salt. Let stand for 2 hours. Rinse, drain, and rinse again. Pack wet cabbage into
sterilized jars. Pack firmly so that liquid rises and covers cabbage. Leave 1 inch space
at top of jar. Fit a piece of plastic wrap on to top of cabbage so air does not reach it.
Seal jar with lid, but do not tighten—this allows fermentation gases to
escape—eliminates need to “keg poke”, and unnecessary explosions!
Store at 68–72F to enhance fermentation process. Check occasionally and
remove any scum that appears on the surface of the cabbage. (Scum won’t form if
plastic wrap is tight enough). Fermentation will stop after 2 to 6 weeks.
Sauerkraut is ready when no bubbles appear on the surface and jar does not
hiss when opened. If kraut is too salty for your taste, rinse it before serving. Store
sauerkraut in refrigerator.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
See also: SlowCooked Chicken and Cabbage
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
September Fair
Once a month on a Saturday from early Spring until late Autumn, we engage in
a ritual of going into downtown Clareville to visit the Farmer’s Market that takes place
in the Town Square. There, midst the tall oaks and maples, between the bandshell and
the fountain, citizens of the area arrive at dawn to exhibit and sell their wares. Tents
and tables litter the greenspace in orderly confusion.
I like to be first and early at the Market. In the near dark morning, Michael and
I sip coffee seated in a window booth at Ivy’s Restaurant while the vendors set up. The
dawn chorus of birds vie with a portable radio and good humored neighborly chatter
echoes in the still and frosty air. Chickens cackle in their cages and an irritable rooster
is barking at the morning. The few early birds come to the Market for the fattest worms:
the pick of the best produce—the plumpest peppers, the unblemished tomatoes, bread
still warm from the oven to be sniffed and savored and carried home as prizes. We are
still hunters and gatherers who return triumphant and satisfied from a good forage.
The rest of the flock descends by late morning. By then the Square is full and
frantic. Hands dart here and there, quickly picking goods, making change, filling bags.
Shoulders jostle to the stalls and tables, and jostle away again. Friends meet and chat,
some hug, balancing parcels, blocking the way of others trying to gain access to the
vendor’s attention—a pleasant communal irritation.
Some swoop in—if they find a lucky parking spot—raid the essential stalls, list
in hand, and swoop away again. Some come to roost all day. Making their way
Ingredients:
9 cups cabbage, shredded
1/4 cup pickling salt
Directions:
Wash and shred cabbage. Measure 9 cups into mixing bowl. Mix with pickling
salt. Let stand for 2 hours. Rinse, drain, and rinse again. Pack wet cabbage into
sterilized jars. Pack firmly so that liquid rises and covers cabbage. Leave 1 inch space
at top of jar. Fit a piece of plastic wrap on to top of cabbage so air does not reach it.
Seal jar with lid, but do not tighten—this allows fermentation gases to
escape—eliminates need to “keg poke”, and unnecessary explosions!
Store at 68–72F to enhance fermentation process. Check occasionally and
remove any scum that appears on the surface of the cabbage. (Scum won’t form if
plastic wrap is tight enough). Fermentation will stop after 2 to 6 weeks.
Sauerkraut is ready when no bubbles appear on the surface and jar does not
hiss when opened. If kraut is too salty for your taste, rinse it before serving. Store
sauerkraut in refrigerator.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
See also: SlowCooked Chicken and Cabbage
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
September Fair
Once a month on a Saturday from early Spring until late Autumn, we engage in
a ritual of going into downtown Clareville to visit the Farmer’s Market that takes place
in the Town Square. There, midst the tall oaks and maples, between the bandshell and
the fountain, citizens of the area arrive at dawn to exhibit and sell their wares. Tents
and tables litter the greenspace in orderly confusion.
I like to be first and early at the Market. In the near dark morning, Michael and
I sip coffee seated in a window booth at Ivy’s Restaurant while the vendors set up. The
dawn chorus of birds vie with a portable radio and good humored neighborly chatter
echoes in the still and frosty air. Chickens cackle in their cages and an irritable rooster
is barking at the morning. The few early birds come to the Market for the fattest worms:
the pick of the best produce—the plumpest peppers, the unblemished tomatoes, bread
still warm from the oven to be sniffed and savored and carried home as prizes. We are
still hunters and gatherers who return triumphant and satisfied from a good forage.
The rest of the flock descends by late morning. By then the Square is full and
frantic. Hands dart here and there, quickly picking goods, making change, filling bags.
Shoulders jostle to the stalls and tables, and jostle away again. Friends meet and chat,
some hug, balancing parcels, blocking the way of others trying to gain access to the
vendor’s attention—a pleasant communal irritation.
Some swoop in—if they find a lucky parking spot—raid the essential stalls, list
in hand, and swoop away again. Some come to roost all day. Making their way
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