[Sca-cooks] Kraut krauting

[Antonia Calvo]

Susan Fox wrote:

> 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.


I agree-- the fermentation should take something like 2-4 weeks, 
depending on the ambient temperature. 

I take it you think the pear mustard improves on keeping-- I thought it 
was OK freshly made, but haven't tried keeping it at all.   How well 
does sauerkraut go down with diners in your neck of the woods?

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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