[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
>
>
>
>
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