24 cabbage heads (solid heads)
3 red peppers, quartered
1 fresh horseradish - peeled and chop, ped
1/2 box bay leaves
1 garlic head
1/4 box dry whole red peppers
52 oz salt (not iodized)
Directions
Core cabbage and fill with salt. Place, core side up,
in large crock. Layer cabbage, above ingredients
alternately. When all has been place in crock, cover
with large leaves which have been removed from
cabbage; fill crock with water. Place a heavy weight
on top of cabbage; cover with clean cloth. Should be
ready in 40 days. Keep water clean by removing foam
each day which will begin to form in about 10 days.
Source: Ivan C. Tiholiz, M.D. "Our Favorite Recipes"
St. Anthony Croatian Catholic Church Typed for you by
Karen Mintzias
Servings: 1 batch
Kiseli Kupus (Sauerkraut) Recipe brought to you by Recipe Ideas
Categories: German; Vegetable
The History of Recipes
We can read the history of written recipes way back into the distant past, in fact as far as the ancient Egyptians, and possibly even further. Having said that, generally, these ancient records were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful. As we move into The time of the romans around 25BC a roman called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he recounts how the roman meals were split into appetizers, main meal and afters, something we still use today. Aspicius also tells us how the ancient chefs were skilled in the use of a wide range of spices, including some that we all recognise for example basil, rue and dill. As we move on, we find two books published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food on the menus of the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to an explosion in cookery books, most of which are now in private libraries. During the next few centuries, the powerful and rich strove to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were highly sought after. However, it was during the 19th century the formal cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and writing down the recipes of their peers. By the advent of the 20th century, cookbooks are starting to become popular as a result of better eduction, more spare time and disposable income. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Kiseli Kupus (Sauerkraut) recipe.
