Quote:
Originally Posted by Karrr_Luda
That's what i would do if my son was more open minded. Won't go near any of it!
I saw quite a few recipes for German Rotkohl that came up on my search for "German sweet and sour red cabbage" but non of them are for fermentation. Did you come up with it yourself or had your mom's recipe?
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I cant remember how I came up with it to tell the truth.
Kind of a conglomeration of stuff.
My moms crock was a giant 5 gallon thing that sat under the telephone on the wall in the dinning room.
I remember her seeing a 100 gallon crock one time.
Her eyes were glazed over.
As a wee little boy I used to haul the sauerkraut down into the basement for her as well as all the other stuff she canned.
I did this from the time I could walk to the time I left home.
It was my job to place all of the stuff we put up every year on the shelves.
I would have to carry the giant jars of pickles with both hands down the stairs and be careful not to drop them.
For some reason I just now remembered that.
Maybe it is me wanting to relive my childhood of fermenting and canning that is the reason I do it now.
Who on earth relives a childhood by fermenting and canning food, no wonder I am so messed up.
Worth