Archives Month Philly: Making sauerkraut at the German Society

Contributed by Shaun Kirkpatrick

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Attendees at sauerkraut-making workshop

On Oct. 14 at the German Society of Pennsylvania (GSP), local food writer Marisa McClelland led a workshop on making that definitively German dish, sauerkraut.  For a little over an hour, McClelland helped attendees use a tablespoon of salt and some mixing and mashing to turn two pounds of cabbage into what will hopefully become a tasty jar of sauerkraut in a week’s time.  It was messy, particularly for the less-culinary-inclined, but fun.

Topping off the evening, GSP librarian Chrissy Bellizzi treated visitors to an enjoyable display of historic cookbooks in the impressive Horner Memorial Library reading room.  Missed it?  The cookbooks will remain on display through the end of October during normal library hours (Tuesdays and Thursdays, 10 a.m. to 4 p.m.).

05 - A good jar (back) and mine (front)
The finished product

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