Quote:
Originally Posted by Bogie Shooter
When growing up we would make kraut. It was always fun on a brisk fall day to go to the crock where the kraut was curing and eat the chilled fresh sauerkraut.
I do remember there was some yucky looking stuff on the top layer, that we scrapped off. That would most likely kill us today.
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LOL! My grandmother referred to that as 'the mother'. Same thing with jelly and jam sealed with wax. Just scrape it off.
Today, you can pay a premium for apple cider vinegar with the mother. It is a bacterial/amino acid complex, and foodies claim it is really good for you.