--- On Mon, 11/15/10, Sandy <[email protected]> wrote: From: Sandy <[email protected]> Subject: Re: CS>pineapple sauerkraut To: Date: Monday, November 15, 2010, 8:45 PM
You can get a piece of dowel [make sure it's good and smooth] and pound the cabbage and pineapple in a wide mouth jar, carefully. I will add some cabbage, pineapple and a bit of salt and pound it real good then add some more and do the same until it's filled almost to the top. Actually I use a big wooden plunger type thing that came with a jelly making kit but a piece of dowel would do the same thing. I'm afraid we all take so much for granted when we're younger and it's not until we're older that we see what we've overlooked in our youth but it becomes an adventure discovering it all over again. I make fried cabbage and noodles which my children refused to touch when they were younger. Now however, when they come over and I have made it they devour it and ask me why I never cooked it when they lived at home...LOL. Life is a circle...no? Good luck with your pineapple sauerkraut, I know you'll love it. Sandy --- On Mon, 11/15/10, jaxi <[email protected]> wrote: I have expanded my horizons over the years and decided kraut is actually pretty tasty. LOL Anyway, we eat cabbage almost daily in this house and our own homemade kraut seems like an awesome addition to the rotation. Jaxi -- The Silver List is a moderated forum for discussing Colloidal Silver. Rules and Instructions: http://www.silverlist.org Unsubscribe: <mailto:[email protected]?subject=unsubscribe> Archives: http://www.mail-archive.com/[email protected]/maillist.html Off-Topic discussions: <mailto:[email protected]> List Owner: Mike Devour <mailto:[email protected]>
