Rolled Pot Pie

Directions

1. 1
   The characteristic flavor of sauerkraut is developed by action of certain types of lactic acid bacteria found on raw cabbage. One type grows best at 60° to 75°; as it grows and ferments, activity raises temperature and becomes slightly acid.
2. 2
   Other types increase acidity.
3. 3
   If temperature is much above 75° at beginning, the first type will not thrive, and flavor of the kraut will be disappointing.
4. 4
   If cabbage is too cold, fermentation may not be complete.