[Sca-cooks] Kraut krauting

[Stefan li Rous]

Selene Colfox said:

<<< Oh, you will have something much sooner than that.  The batch I  
served
with sausages for Crown Prints Prize Tourney in July had been fermenting
no more than three weeks.  The Pear mustard, that should have been
started sooner.  It's nice NOW though.

Recommended reading:  WILD FERMENTATION by Sandor Ellix Katz
<www.wildfermentation.com>  >>>

And for some more first-hand how-to info, there is also this  
Florilegium file:

sauerkraut-msg    (44K)  6/21/09  Period sauerkraut and pickled cabbage.
http://www.florilegium.org/files/FOOD-VEGETABLES/sauerkraut-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****