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193 months ago

Michelle Manns   asked this question:

This question has already been answered and rated. Therefore, no new answers can be given.

193 months ago

Robert Tucker   wrote:

added liquid/brine - (pressed) sauerkraut juice

My comment:

Mix, with wooden spoon... shredded cabbage with ... salt ... and toss and mix thoroughly until salt dissolves!. .. When juice starts to form on cabbage from tossing - Pack the cabbage firmly and evenly into a c... container. Press firmly to encourage juice formation ... Make sure juice covers the cabbage completely!... I prepare additional brine ... Dissolve salt and cool brine to room temperature before adding to the pot of cabbage.

So my guess is that the “Aufgussflüssigkeit” the extra brine added to the “Presslake”, the juice formed from mixing, tossing and pressing the cabbage and salt.

http://chetday.com/sauerkrautrecipe.htm

At the end of fermentation, the lactic acid bacteria count in the pressed sauerkraut juice ... The sauerkraut juice fermented with 0.5% mineral salt ...
http://cat.inist.fr/?aModele=afficheN&cpsidt=14775927

The asker rated this answer best

193 months ago

Rupert Kindermann   wrote:

Pickling Agent and Pickl

My comment:

I'm not a cook and more at home with machines .... but it's XMas so I may try to bake, fry, roast or burn a few cookies.

This culinary dictionary may help though it does not contain the terms you are looking for here.

http://www.lebensmittellexikon.de/dictionary/dic_en.php

Happy XMas!

My references:

http://dict.leo.org/forum/viewWrongentry.php?idThread=319155&idForum=3&lp=ende&lang=de

http://dict.leo.org/ende?lp=ende&lang=de&searchLoc=1&cmpType=relaxed§Hdr=on&spellToler=on&chinese=both&pinyin=diacritic&search=Lake&relink=on