[Sca-cooks] Kraut krauting

[Susan Fox]

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>

Cheers,
Selene Colfox, Caid

Phil Troy / G. Tacitus Adamantius wrote:
>
> On Sep 30, 2009, at 3:01 PM, Volker Bach 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
>
> Cool!
>
> I've seen some references to people using little or no salt, and also 
> to pressing down a couple of whole cabbages in with the cut stuff, so 
> you can have pickled whole cabbages or cabbage leaves for stuffing, 
> pan liners and so forth.
>
> Adamantius (who mostly lactic-ferments chiles for making sauces)