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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

Kraut time.



 
 
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Old 29-09-2004, 04:48 AM
Ross Reid
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Default Kraut time.

Went into the local Price Chopper today and one of the first things
inside the door was a large bin that was calling out to me saying
"Sauerkraut, sauerkraut." The bin was filled with huge, rock hard
cabbages, priced at $0.69 each.
Picked out six of the biggest ones for a grand total of $4.14. Weighed
them when I got home and the smallest was just a smidge over 12
pounds, the largest just under 13 pounds.
There'll be a whole lotta shredding and salting going on around here
tomorrow.
Ross.
To email, remove the obvious from my address.
  #2 (permalink)  
Old 08-10-2004, 10:03 PM
Dave Anderson
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Default

So that is about 75 lbs of cabbage. How much salt did you use?


"Ross Reid" wrote in message
...
Went into the local Price Chopper today and one of the first things
inside the door was a large bin that was calling out to me saying
"Sauerkraut, sauerkraut." The bin was filled with huge, rock hard
cabbages, priced at $0.69 each.
Picked out six of the biggest ones for a grand total of $4.14. Weighed
them when I got home and the smallest was just a smidge over 12
pounds, the largest just under 13 pounds.
There'll be a whole lotta shredding and salting going on around here
tomorrow.
Ross.
To email, remove the obvious from my address.



 




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