h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Entry: UPDATE: Sauerkraut - A87797984
Author: Tavaron da Quirm - Arts Editor - U1314679

Inspired by the Mushy Peas Entry and because I have linked to it a few times recently, I have decided to update this.

The original is a bit short and can be found here: A164558

Vast improvement

thank you

Great improvement, Tav. You are really cooking as far as entries are going. Bravo!

thanks
Did I forget anything? The Entry seems so short, but maybe that's good.

I don't really think it needs much more - you've got what it is, how to make it, serving suggestions - that does the job, really!

ok, that's good, thanks

An excellent choice for an update Tavaron, and you've written it very clearly and it's easy to understand.

I've a few suggestions please:

Typo - Today [is] > [it] is also produced industrially

the outer leaves [of the are taken off] > [ are removed]

This usually does not happen with a knife > The slicing is not usually done with a knife

grate (a few instances) > grater

A grate is a different thing, eg the metal piece at the bottom of an outside drain that stops leaves falling in.

This happens in alternate layers of cabbage and salt,

I'd suggest > Alternate layers of cabbage and salt are added, as well as other spices...

the cabbage is stamped

As we don't use [stamped] with the word 'hands' I wonder whether to suggest 'squashed firmly down' or 'pressed' here?

or a lid which [are] > [is] loaded with stones

completely coveres it > covers

Ceramic containers have a special lid which in combination with water filled into the rim of the container keeps the cabbage sealed away from air.

I just can't envisage this in my mind, so I can't suggest a better way to explain it. A photo would be the very answer of course, but maybe a few more words about where the water actually is, inside the lid or elsewhere?

hardly produced anymore today. > rarely produced these days.


are shortly boiled >

We'd say 'blanched' which means quickly immersing in boiling water for a short time. Is this what you mean, or is the cooking time a bit longer?

then dryed in > dried

[just] at a larger scale > I'd say [only] or [but] instead of 'just'

This is a very useful update - one for linking back and forth with 2legs Lactobacillus which is in the 'Coming Up' list.

Lanzababy

Thanks Lanza

I've corrected it all apart from the description of the metal container.

Here is a picture: http://www.kolomaznik.cz/images/zelaky-typ1-v.jpg
As you see the rim of the container is kind of doubled, so you can fill water into it. And the lid closes between the two rims.

That's actually quite a clever piece of design in those jars!

This Entry is a torment. Every time I read over it, I find myself drooling for decent sauerkraut and a properly fried bratwurst.

I'm thinking about how to get a picture for this Entry...

... I of course didn't mean metal but ceramics.

Great update Tav. I do agree with KB, it makes me wish for some with brats as well.

I'll leave sourcing the picture to you, but having seen the containers, this is how I would describe them - and I'd agree, this is an ingenious jar. That type of ceramic is 'stoneware' in English.


[Ceramic containers have a special lid which in combination with water filled into the rim of the container keeps the cabbage sealed away from air.]

suggested replacement text:

>>>Stoneware jars are also used; these keep air out of the fermenting cabbage by the use of a deep water-filled channel around the rim. A lid, with sides that curve downwards, sits inside the water which then provides an airtight seal. <<<

You could certainly make a diagram of this, out of interest for the reader.

here is an example

http://www.ultimate-weight-products.com/miva/graphics/00000001/H-MIR-ME7428alt1.jpg

Thanks Lanza, that's a very good description.

You're most welcome Tav

I am confused a little is this jar thingy airtight or dose it allow fermentation gasses out, and prevent air getting in.

Um... yes, you are right of course, it does let gases out.

it was not me then

Very good update, you have added a lot of information.

One little quibble, although I may be wrong, the term raw for a prepared food just runs the wrong way up my spine. I think of raw as something you pick from the bush or tree, maybe wash if you are fastidious, and pop into your mouth. Cold or hot might work, but cold cooked kraut is totally different from fresh from the fridge.

Just to offer my personal perspective, I had a German Grandmother (I think she was 2nd Generation, but that was a long time ago and she passed away when I was about 8) I can remember one of her best dinners was Kielbasa and cooked Sauerkraut. As a kid I tried to pick out my sausage with as few of the strands of cabbage as possible, as we were expected to eat any that landed on our plate

When I was a teenager one of the most popular stops on a date was a deli-restaurant next to a large Cinema. One of their trademark items was a large clay pot of Kosher Dill Pickles and another with cold Sauerkraut. They were set as snacks on every table.

While I did not, and still do not, care for the cooked variety, the cold fresh version is a great treat.

Maybe 'fresh' would be a better term than 'raw'?

Just a thought, let's see what the others think.

F S

Florida Sailor---I think it should be fressh rather than raw, as well.It is really a fermented food and the crocks have to allow gases to vent or it will explode. One thing femented food are good for is that they tend to reduce inflamation so it is a good thing to eat for people with arthritis and other chronic imflamatory conditions.