[CH] Hot Kraut
Larry J Brimstein (ljb4@meadwestvaco.com)
Tue, 27 Aug 2002 08:47:41 -0400
Shredded 50 lbs of cabbage yesterday, (six heads out of the garden) and
have it happily fermenting into saurkraut in a back bedroom. We've made hot
kraut in the past using fresh cayenne peppers tucked into the jars when
canning which turned out pretty good. Jalapenos and kraut don't seem to be
a
good match though, to my taste buds.
Does anyone on the list have a twist on making hot kraut that you would
like to share?? We should get about 20 quarts out of this batch, several
variations would be fun to try.
Garden report from Chillicothe OH: Red Carribe peppers savaged by falling
8 foot Amish Paste tomato plants, bell peppers collapsing under their own
weight, jalapeno producing beautiful large fruit in great abundance,
poblanos, anchos and other peppers rotting before they even ripen!?!? And
the big
mystery.......no heat!!! Made salsa the other day and loaded it with
red carribes, optimistically marked it XXX after canning it,the next day
found the non-chilehead daughter eating it with a spoon! The darn kid ate
half a
quart! (she calls herself a non-chilehead though she can be seen drinking
Cholula out of the bottle while gazing into the refrigerator) Maybe we
have all crossed to the point of not noticing normal amounts of heat, we
can't tell.
We'll have to bring some of our salsa to Open Fields and have it
professionally tested! We'll bring some hot kraut too, it'll be awful good
on
some Wisconsin brats, eh?
Larry B
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