[Sca-cooks] Kraut krauting

Susan Lin susanrlin at gmail.com
Wed Sep 30 12:50:22 PDT 2009


Excellent - I did that for Mid-Winter last year (theme - Rus although the
food came from the area from the Balkans to the Baltic)

It didn't take months - just a few weeks.  Then, when I figured it was good
and sour I jarred it up and it kept for months after.

shoshanna

On Wed, Sep 30, 2009 at 1:01 PM, Volker Bach <carlton_bach at yahoo.de> wrote:

> Well, I started my first batch of sauerkraut - got a big pottery container,
> shredded ten kilos of cabbage, salted it down, tamped it in, put a bowl on
> top to press it and now i hope to get something edible in a few  month's
> time.
>
> If it works, I'll try something more ambitious next year.
>
> Cheers
>
> Giano
>
>
>
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>



More information about the Sca-cooks mailing list