Has a little epiphany while fighting to keep all the cabbage
under the brine. I make small batches in 1-3 gallon crocks,
some of which have shoulders and therefore mouths that
are smaller in diameter than the crock proper.

What's a non-carpenter to do? Or even a carpenter,
if the only wood available is pine or sprue?

For the unitiated, that's the woodwork you make to
press the cabbage down. Remember, here the plate
that fits the crock, won't fit through the mouth.

The Solution:

<drum roll here....>

Take that little folding/collapsible s/s steamer basket, you
know... the one you can get at the supermarket for a couple
of USD? THe one you used for brussel sprouts and okra?

Turn that baby upside down with the leaves partially
collapsed, insert into the crock mouth, then let the leaves
expand. The leaves will expand to fit the main crock and hold the
cabbage in place. Now add your water and any remaining salt.

Inventive minds may grind away the little feet the
steamer basket comes with. I just turned a flatbottomed
side-dish upside down (Corning) and placed it over the
basket's feet and pushed down. Adjust liquid levels, and
close up the crock with its lid, towel or what have you.

Works like a charm! And you can sanitize it in the dishwasher.

No charge, honestly. Enjoy it without royalty or VAT.

Alex

Chemiker wrote:
> Has a little epiphany while fighting to keep all the cabbage
> under the brine. I make small batches in 1-3 gallon crocks,
> some of which have shoulders and therefore mouths that
> are smaller in diameter than the crock proper.

I think those are butter churns rather than crocks. The lids are
usually missing.

> What's a non-carpenter to do? Or even a carpenter,
> if the only wood available is pine or sprue?

You can also use a plastic bag of water to weigh down the cabbage and
seal out air all at the same time. But use a really sturdy bag so it
doesn't leak or burst and flood your kraut with water.

I like your idea of using a steamer basket. You may find that it
corrodes even tho' it is stainless (because of the acid + salt).

Bob

"zxcvbob" > wrote in message
...
> Chemiker wrote:
>> Has a little epiphany while fighting to keep all the cabbage
>> under the brine. I make small batches in 1-3 gallon crocks,
>> some of which have shoulders and therefore mouths that
>> are smaller in diameter than the crock proper.
>
> I think those are butter churns rather than crocks. The lids are usually
> missing.
>
>> What's a non-carpenter to do? Or even a carpenter,
>> if the only wood available is pine or sprue?
>
> You can also use a plastic bag of water to weigh down the cabbage and seal
> out air all at the same time. But use a really sturdy bag so it doesn't
> leak or burst and flood your kraut with water.
>
> I like your idea of using a steamer basket. You may find that it corrodes
> even tho' it is stainless (because of the acid + salt).
>
> Bob

Yeehaa Alex, which is Texan fer good thinking. I'd worry over the corrosion
too. Did you get any?
One of the preserving books recommends saline filled bags at the same rate
of your brine, just in case of leaks.
I love the commercially canned stuff that just a trifle sweet and with them
thar leetle seeds in it.
Edrena

zxcvbob > wrote:

> I like your idea of using a steamer basket. You may find that it
> corrodes even tho' it is stainless (because of the acid + salt).

Yes. It's unwise to use any sort of metal in your sauerkraut crock
or jar as it will give you unwanted flavors as it slowly
deteriorates.

-sw

On Dec 8, 6:01�pm, Chemiker > wrote:
>>
> Take that little folding/collapsible s/s steamer basket, you
> know... the one you can get at the supermarket for a couple
> of USD? THe one you used for brussel sprouts and okra?

I'd not use stainless steel... stainless steel doesn't mean impervious/
inert, most stainless steels are indeed reactive. Stainless steel
used to make those steamer thingies is not a very high grade, all
stainless steels are alloys of various metals, in brine they will
leach out. those steamer thingies are designed for short term food
use and certainly not with brine, they will definitely taint your
kraut with a metalic taste... even expensive designer stainless steel
pots are not intended for use with pickling solution, brine or acid.
I see no reason you couldn't go cro magnon... hack out a wooden disk
to fit and find a rock to hold it down. It's not necessary that the
disk fit the full diameter, just use a heavier rock so the cabbage is
submerged a bit deeper. If you're concerned about losing a little
volume treat yourselt to properly configured crocks, and larger.

</lurk>

"zxcvbob" wrote:
>> You can also use a plastic bag of water to weigh down the cabbage and seal
>> out air all at the same time. But use a really sturdy bag so it doesn't
>> leak or burst and flood your kraut with water.

I often just use a smaller jar, filled with plain water, to sit inside
the big jar or crock. The closer the fit, the better. The weight of the
jar keeps the vegetable matter submerged, with just the occasional bits
floating that need to be picked off and discarded. I then wrap the lot
in cling-wrap to keep flies and dust out. If the liquid level drops back
down to the veges again (sometimes in warmer weeks), I top up with a
little brine.

That plastic bag idea is brilliant for mashed sweet potato and taro
ferments. Those things really need air to be excluded, and this is the
only trick I've found that works.

Edrena wrote:
>[...]
>I love the commercially canned stuff that just a trifle sweet and with them
>thar leetle seeds in it.

IMHO, the bestest is the one with a handful or so of juniper berries.
Just seems to nicely complement the cabbage. Oh, not counting kimchi of
course, which is so much more interesting than sauerkraut
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

On Mon, 8 Dec 2008 17:34:54 -0700, "The Joneses" >
wrote:

>"
>I love the commercially canned stuff that just a trifle sweet and with them
>thar leetle seeds in it.
>Edrena
>

me too me too!! Libby's makes one called Bavarian Sauerkraut. Store
had a sale and I got 8 cans yum

snow

On Mon, 08 Dec 2008 17:01:31 -0600, Chemiker
> wrote:


>Take that little folding/collapsible s/s steamer basket, you
>know... the one you can get at the supermarket for a couple
>of USD? THe one you used for brussel sprouts and okra?
>
>Turn that baby upside down with the leaves partially
>collapsed, insert into the crock mouth, then let the leaves
>expand. The leaves will expand to fit the main crock and hold the
>cabbage in place. Now add your water and any remaining salt.


I'd highly recommend against this.
Several years ago, I had the *brilliant* idea to use a large stainless
steel rack to hold my kraut under the brine.
To make a long story short, it pretty well ruined the flavour of about
40 lbs. kraut.
I'll stick to maple slats from now on.

Ross.

On Mon 08 Dec 2008 07:51:24p, Ross McKay told us...

> </lurk>
>
> "zxcvbob" wrote:
>>> You can also use a plastic bag of water to weigh down the cabbage and
>>> seal out air all at the same time. But use a really sturdy bag so it
>>> doesn't leak or burst and flood your kraut with water.
>
> I often just use a smaller jar, filled with plain water, to sit inside
> the big jar or crock. The closer the fit, the better. The weight of the
> jar keeps the vegetable matter submerged, with just the occasional bits
> floating that need to be picked off and discarded. I then wrap the lot
> in cling-wrap to keep flies and dust out. If the liquid level drops back
> down to the veges again (sometimes in warmer weeks), I top up with a
> little brine.
>
> That plastic bag idea is brilliant for mashed sweet potato and taro
> ferments. Those things really need air to be excluded, and this is the
> only trick I've found that works.
>
> Edrena wrote:
>>[...]
>>I love the commercially canned stuff that just a trifle sweet and with
>>them thar leetle seeds in it.

I like that stuff, too, Edrena. Usually referred to as "Bavarian Style".


> IMHO, the bestest is the one with a handful or so of juniper berries.
> Just seems to nicely complement the cabbage. Oh, not counting kimchi of
> course, which is so much more interesting than sauerkraut

I have never made my own sauerkraut, but I almost always add crushed
juniper berries when I cook it. If I'm out of the berries, a splash of gin
will do.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/08(VIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 2dys 2hrs 20mins
************************************************** **********************
42! Is that all you've got to show for 7 and a 1/2 million yrs' work?
************************************************** **********************

In article >,
Chemiker > wrote:

> Has a little epiphany while fighting to keep all the cabbage
> under the brine. I make small batches in 1-3 gallon crocks,
> some of which have shoulders and therefore mouths that
> are smaller in diameter than the crock proper.
> Alex

I thought you just put a brine-filled plastic bag on top of it, although
Mom had a round wood board that she put on top of the fermenting kraut.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' wrote:
> In article >,
> Chemiker > wrote:
>
>> Has a little epiphany while fighting to keep all the cabbage
>> under the brine. I make small batches in 1-3 gallon crocks,
>> some of which have shoulders and therefore mouths that
>> are smaller in diameter than the crock proper.
>> Alex
>
> I thought you just put a brine-filled plastic bag on top of it, although
> Mom had a round wood board that she put on top of the fermenting kraut.


Dad always put a stoneware plate on top of it, and a jar of water on top
of that. The plate was not a perfect fit to the crock, it was a little
small.

Bob

On Mon, 08 Dec 2008 17:01:31 -0600, Chemiker wrote:

>Now add your water and any remaining salt.

I just spotted this bit. You add water to sauerkraut? Every time I do
sauerkraut or kimchi, I find that (with maybe one exception) there is
enough juice in the cabbage so that only cabbage (and other veges), salt
and spices are needed. What are you doing to it that requires added
water?
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

Ross McKay wrote:
> On Mon, 08 Dec 2008 17:01:31 -0600, Chemiker wrote:
>
>> Now add your water and any remaining salt.
>
> I just spotted this bit. You add water to sauerkraut? Every time I do
> sauerkraut or kimchi, I find that (with maybe one exception) there is
> enough juice in the cabbage so that only cabbage (and other veges), salt
> and spices are needed. What are you doing to it that requires added
> water?
I wondered about that too Ross. I've always just put the salt to the
kraut in waiting and let it go. Makes water on it's own, sort of like
old men do. <VBG>

It's gonna be 75F here today, eat your heart out Barb.

On Mon, 08 Dec 2008 17:53:08 -0600, zxcvbob wrote:

> Chemiker wrote:
>> Has a little epiphany while fighting to keep all the cabbage
>> under the brine. I make small batches in 1-3 gallon crocks,
>> some of which have shoulders and therefore mouths that
>> are smaller in diameter than the crock proper.
>
> I think those are butter churns rather than crocks. The lids are
> usually missing.
>
>> What's a non-carpenter to do? Or even a carpenter,
>> if the only wood available is pine or sprue?
>
> You can also use a plastic bag of water to weigh down the cabbage and
> seal out air all at the same time. But use a really sturdy bag so it
> doesn't leak or burst and flood your kraut with water.
>
> I like your idea of using a steamer basket. You may find that it
> corrodes even tho' it is stainless (because of the acid + salt).
>
> Bob

that's what i was thinking also. but i guess steamer baskets are cheap
enough that you could dedicate one to the task, but wouldn't the corrosion
'flavor' the kraut after a while?

your pal,
blake

Short answer: that's what the hand-me-down recipe card called for.
"Water to cover.". Tell you what, I'll go out and get some more
cabbage and start a second crock and compare the two.

I'll report back the results. If you're right, your right. You cain't
have any 'pinions 'bout fac's.

Alex

Oh, and the salt, based on 3 Tbs/5 lb. Our cabbage heads
tend to run about 1 lb 2, although I was in an ethnic market
last week and saw some heads that must have been 9 in
in diameter, at least. I didnt buy any, but later regretted
it, because they should have been great for cabbage rolls.


On Tue, 09 Dec 2008 06:58:28 -0600, George Shirley
> wrote:

>Ross McKay wrote:
>> On Mon, 08 Dec 2008 17:01:31 -0600, Chemiker wrote:
>>
>>> Now add your water and any remaining salt.
>>
>> I just spotted this bit. You add water to sauerkraut? Every time I do
>> sauerkraut or kimchi, I find that (with maybe one exception) there is
>> enough juice in the cabbage so that only cabbage (and other veges), salt
>> and spices are needed. What are you doing to it that requires added
>> water?
>I wondered about that too Ross. I've always just put the salt to the
>kraut in waiting and let it go. Makes water on it's own, sort of like
>old men do. <VBG>

blake murphy wrote:
> that's what i was thinking also. but i guess steamer baskets are cheap
> enough that you could dedicate one to the task, but wouldn't the corrosion
> 'flavor' the kraut after a while?

Don't they make them out of plastic for microwave use?

Geoff.

--
Geoffrey S. Mendelson, Jerusalem, Israel N3OWJ/4X1GM

The Joneses wrote:

> I love the commercially canned stuff that just a trifle sweet and
> with them thar leetle seeds in it.

We were just talking about something similar last week. I haven't seen
it in a long time (the local Safeway has more and more of less and less,
even though they've expanded twice in the past 15 years). It's
saurkraut with peppers and other things in it--more like a sauerkraut
salad, I guess--the kraut is only about maybe 1/2 the material. I've
forgotten what it's called.

B/

"zxcvbob" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>> Chemiker > wrote:
>>
>>> Has a little epiphany while fighting to keep all the cabbage
>>> under the brine. I make small batches in 1-3 gallon crocks,
>>> some of which have shoulders and therefore mouths that
>>> are smaller in diameter than the crock proper.
>>> Alex
>>
>> I thought you just put a brine-filled plastic bag on top of it, although
>> Mom had a round wood board that she put on top of the fermenting kraut.
>
>
> Dad always put a stoneware plate on top of it, and a jar of water on top
> of that. The plate was not a perfect fit to the crock, it was a little
> small.
>
> Bob

Speaking of kimchi, etc., I was thinking how a bamboo steamer basket would
work? I dunno if it would hold up to repeated long soakings in brine...
Edrena

zxcvbob > wrote in news:6q5qb4Fb3jlcU1
@mid.individual.net:

> You can also use a plastic bag of water to weigh down the cabbage and
> seal out air all at the same time. But use a really sturdy bag so it
> doesn't leak or burst and flood your kraut with water.

My grandfather made several crocks of kraut every fall for over 50 years.
Once he discovered sturdy plastic bags, that was the only method he used.



.................................................. ...............
Posted via TITANnews - Uncensored Newsgroups Access
>>>> at http://www.TitanNews.com <<<<
-=Every Newsgroup - Anonymous, UNCENSORED, BROADBAND Downloads=-

Edrena wrote:

>Speaking of kimchi, etc., I was thinking how a bamboo steamer basket would
>work? I dunno if it would hold up to repeated long soakings in brine...

How/why would you use a bamboo steamer? I mean, other than for steaming
things in.
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

"Ross McKay" > wrote in message
...
> Edrena wrote:
>
>>Speaking of kimchi, etc., I was thinking how a bamboo steamer basket would
>>work? I dunno if it would hold up to repeated long soakings in brine...
>
> How/why would you use a bamboo steamer? I mean, other than for steaming
> things in.
> --
> Ross McKay, Toronto, NSW Australia
> The planet is in a pickle, but fermenting will help save us

We're trying to keep the cabbage under the brine here. I thought the OP
might want to give this a try. Place bamboo steamer over floating cabbage,
weight down with something or not. m2cw.
Edrena

I've made sauerkraut for 45 years and I've always cut a piece of wood
that fits the container and gotten a glass jar, filled it with clean
sand as a weight. I don't think that people who use a plastic bag have
made too much sauerkraut since it should be skimmed of froth every night
or so or else the kraut will become musty tasting. Simple use a small
plastic skimmer or plastic strainer to skim the residue of the top.
After about two weeks when the fermentation scum becomes less, strain
when needed.I still make about 60 lbs. a year of specialty
sauerkraut.Further more, with cabbage being so cheap pick a nice round
water container(you can buy a nice 3 gallon jug of water and cut the top
off it). If that's to much hand it out to you friends! If you want to
use a plastic bag, add the same proportion salt to the water that is
needed some times to top up the kraut when not enough liquoid is
produces by the kraut itself.
mrorwell wrote:
> zxcvbob > wrote in news:6q5qb4Fb3jlcU1
> @mid.individual.net:
>
>> You can also use a plastic bag of water to weigh down the cabbage and
>> seal out air all at the same time. But use a really sturdy bag so it
>> doesn't leak or burst and flood your kraut with water.
>
> My grandfather made several crocks of kraut every fall for over 50 years.
> Once he discovered sturdy plastic bags, that was the only method he used.
>
>
>
> .................................................. ..............
> Posted via TITANnews - Uncensored Newsgroups Access
> >>>> at http://www.TitanNews.com <<<<
> -=Every Newsgroup - Anonymous, UNCENSORED, BROADBAND Downloads=-
>

One of the Eastern European flavours is to add caraway to the shredded
cabbage..Excellent, if you like the caraway. Here's a tip: try jalapeño
peppers, sliced, added to the fresh shredded cabbage.

Chemiker wrote:
> Has a little epiphany while fighting to keep all the cabbage
> under the brine. I make small batches in 1-3 gallon crocks,
> some of which have shoulders and therefore mouths that
> are smaller in diameter than the crock proper.
>
> What's a non-carpenter to do? Or even a carpenter,
> if the only wood available is pine or sprue?
>
> For the unitiated, that's the woodwork you make to
> press the cabbage down. Remember, here the plate
> that fits the crock, won't fit through the mouth.
>
> The Solution:
>
> <drum roll here....>
>
> Take that little folding/collapsible s/s steamer basket, you
> know... the one you can get at the supermarket for a couple
> of USD? THe one you used for brussel sprouts and okra?
>
> Turn that baby upside down with the leaves partially
> collapsed, insert into the crock mouth, then let the leaves
> expand. The leaves will expand to fit the main crock and hold the
> cabbage in place. Now add your water and any remaining salt.
>
> Inventive minds may grind away the little feet the
> steamer basket comes with. I just turned a flatbottomed
> side-dish upside down (Corning) and placed it over the
> basket's feet and pushed down. Adjust liquid levels, and
> close up the crock with its lid, towel or what have you.
>
> Works like a charm! And you can sanitize it in the dishwasher.
>
> No charge, honestly. Enjoy it without royalty or VAT.
>
> Alex

On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:

> blake murphy wrote:
>> that's what i was thinking also. but i guess steamer baskets are cheap
>> enough that you could dedicate one to the task, but wouldn't the corrosion
>> 'flavor' the kraut after a while?
>
> Don't they make them out of plastic for microwave use?
>
> Geoff.

i was thinking along the same lines, but i don't know if they make them.

your pal,
blake

blake murphy wrote:
> On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:
>
>> blake murphy wrote:
>>> that's what i was thinking also. but i guess steamer baskets are cheap
>>> enough that you could dedicate one to the task, but wouldn't the corrosion
>>> 'flavor' the kraut after a while?
>> Don't they make them out of plastic for microwave use?
>>
>> Geoff.
>
> i was thinking along the same lines, but i don't know if they make them.
>
> your pal,
> blake
I'm sure that I have seen plastic steamer baskets. I did a search I
found this one
http://www.cookability.biz/kitchen-c...ket/b_1097.htm
Connie TC

On Wed 10 Dec 2008 08:40:55a, The Joneses told us...

> "Ross McKay" > wrote in message
> ...
>> Edrena wrote:
>>
>>>Speaking of kimchi, etc., I was thinking how a bamboo steamer basket
would
>>>work? I dunno if it would hold up to repeated long soakings in brine...
>>
>> How/why would you use a bamboo steamer? I mean, other than for steaming
>> things in.
>> --
>> Ross McKay, Toronto, NSW Australia
>> The planet is in a pickle, but fermenting will help save us
>
> We're trying to keep the cabbage under the brine here. I thought the OP
> might want to give this a try. Place bamboo steamer over floating
cabbage,
> weight down with something or not. m2cw.
> Edrena
>
>
>

Better make that a nickel, Edrena. Rising prices, ya know. :-)


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Wednesday, 12(XII)/10(X)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5hrs 31mins
************************************************** **********************
What rolls down T3s, boosts connect fees, and makes your throughput
drag? Makes it tough to hack, won't get off your back, it's
************************************************** **********************

Edrena wrote:

>We're trying to keep the cabbage under the brine here. I thought the OP
>might want to give this a try. Place bamboo steamer over floating cabbage,
>weight down with something or not. m2cw.

Sounds like a great way to build up undesirable bacteria and mould in
the bamboo steamer, and later infect subsequent batches. Although a
plank of wood also has pores into which nasties can grow, a bamboo
steamer has lots of little nooks and crannies in the bindings which
would be very hard to get properly clean afterwards.

I'd stick with the tried and true methods:

* wood cut to size, weighted down
* ceramic plate, weight down
* water-filled glass jar that nearly fits the crock/jar
* tough plastic bag of water / brine
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

blake murphy wrote:
>
> On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:
>
> > blake murphy wrote:
> >> that's what i was thinking also. but i guess steamer baskets are cheap
> >> enough that you could dedicate one to the task, but wouldn't the corrosion
> >> 'flavor' the kraut after a while?
> >
> > Don't they make them out of plastic for microwave use?
> >
> > Geoff.
>
> i was thinking along the same lines, but i don't know if they make them.
>
> your pal,
> blake



They do and we have one.

Gary wrote:
>
> One of the Eastern European flavours is to add caraway to the shredded
> cabbage..Excellent, if you like the caraway. Here's a tip: try jalapeño
> peppers, sliced, added to the fresh shredded cabbage.
>

Weirdly enough, my Filipina friends used to make some weird dish that
contained sauerkraut and thinly slice jalapenos (or Thai green chiles).

Arri London wrote:

>Weirdly enough, my Filipina friends used to make some weird dish that
>contained sauerkraut and thinly slice jalapenos (or Thai green chiles).

Cool, starting to sound like kimchi
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us

On Wed, 10 Dec 2008 18:55:13 -0700, Arri London wrote:

> blake murphy wrote:
>>
>> On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:
>>
>>> blake murphy wrote:
>>>> that's what i was thinking also. but i guess steamer baskets are cheap
>>>> enough that you could dedicate one to the task, but wouldn't the corrosion
>>>> 'flavor' the kraut after a while?
>>>
>>> Don't they make them out of plastic for microwave use?
>>>
>>> Geoff.
>>
>> i was thinking along the same lines, but i don't know if they make them.
>>
>> your pal,
>> blake
>
>
>
> They do and we have one.

i'm not surprised.

i forgot to say in the beginning that the original poster should get some
points for ingenuity.

your pal,
blake

"Ross McKay" > wrote in message
...
> Edrena wrote:
>
>>We're trying to keep the cabbage under the brine here. I thought the OP
>>might want to give this a try. Place bamboo steamer over floating cabbage,
>>weight down with something or not. m2cw.
>
> Sounds like a great way to build up undesirable bacteria and mould in
> the bamboo steamer, and later infect subsequent batches. Although a
> plank of wood also has pores into which nasties can grow, a bamboo
> steamer has lots of little nooks and crannies in the bindings which
> would be very hard to get properly clean afterwards.
>
> I'd stick with the tried and true methods:
>
> * wood cut to size, weighted down
> * ceramic plate, weight down
> * water-filled glass jar that nearly fits the crock/jar
> * tough plastic bag of water / brine
> --
> Ross McKay, Toronto, NSW Australia
> The planet is in a pickle, but fermenting will help save us

There y'all go - a true food scientist. I hadn't thought of that. Nice to
get all these things sorted out.
Edrena

blake murphy wrote:
>
> On Wed, 10 Dec 2008 18:55:13 -0700, Arri London wrote:
>
> > blake murphy wrote:
> >>
> >> On Tue, 9 Dec 2008 17:34:04 +0000 (UTC), Geoffrey S. Mendelson wrote:
> >>
> >>> blake murphy wrote:
> >>>> that's what i was thinking also. but i guess steamer baskets are cheap
> >>>> enough that you could dedicate one to the task, but wouldn't the corrosion
> >>>> 'flavor' the kraut after a while?
> >>>
> >>> Don't they make them out of plastic for microwave use?
> >>>
> >>> Geoff.
> >>
> >> i was thinking along the same lines, but i don't know if they make them.
> >>
> >> your pal,
> >> blake
> >
> >

>>Arri said:
> >
> > They do and we have one.
>
> i'm not surprised.

Hey it was a 'gift'. Works fine for steaming in the regular pot; the
metal one fell apart some time ago.


>
> i forgot to say in the beginning that the original poster should get some
> points for ingenuity.
>
> your pal,
> blake

Edrena wrote:

>There y'all go - a true food scientist.

Careful! I am but a grasshopper at the feet of the masters in this list!
I do a bit of fermenting, but still lernin' the sterile preserves thing.
--
Ross McKay, Toronto, NSW Australia
"The lawn could stand another mowing; funny, I don't even care"
- Elvis Costello